Eggplant Wrapped Shrimp Florentine Recipes

Steps:

• Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

Steps:

• Peel and devein the shrimp and set aside.
• Trim the ends of the eggplant and peel it. Cut into 1/2-inch cubes.
• Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basil, salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes.
• Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot add the eggplant, salt and pepper. Cook the eggplant, tossing, until it is nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce.
• Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for 1 minute, stirring. Add the shrimp to the sauce, blend well and cook for 1 minute. Keep warm.
• Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness.
• Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese if desired.

Steps:

• Peel and devein shrimp, rinse and dry with paper towels and keep chilled in refrigerator. Slice eggplant lengthwise about 1/8 of an inch and soak with salt in a collander, press water out. Prepare cornmeal with salt and pepper, parmesean cheese, oregano. Dip eggplant in beaten egg, then dredge in corn meal mixture. Then place in a baking pan that was drizzled with oil and bake at 350 degrees till eggplant are tender turning once on each side. Remove from oven and set aside on dish with paper towel. Then wrap uncooked shrimp with eggplant and secure with a toothpick.add heated marinara sauce over eggplant wrapped shrimps, then add parmesean cheese, and thin slices of fresh mozzarella. Bake at 375 degrees for about 15 minutes until cheese is melted. Remove from oven and garnish with fresh basil and serve. Two to four shrimps is enough of an entree

Steps:

• Remoulade Sauce-- Whisk together all ingredients. Cover and chill 1 hour.
• Beignets-- Heat 2 tablespoons oil in a large skillet over medium-high heat.
• Add eggplant and next 5 ingredients; cook 5 minutes or until vegetables are tender, stirring occasionally.
• Add shrimp; cook 1 minute.
• Remove from heat, and cool.
• Pour oil to depth of 3 inches in a Dutch oven; heat to 360°F.
• Whisk together eggs and next 3 ingredients; whisk in flour just until moistened.
• Fold in eggplant mixture.
• Drop batter by heaping tablespoonfuls into hot oil.
• Fry beignets, a few at a time, 3 minutes or until golden, turning once.
• Drain on paper towels.
• Serve immediately with Remoulade Sauce.

Steps:

• Preheat a grill to medium or the oven to 425 degrees. Toss eggplant with 6 tablespoons oil and 1/2 teaspoon salt. Place in a grill basket, or spread in an even layer on one or two rimmed baking sheets (leave plenty of room between pieces so they can brown). Grill or roast until eggplant softens and browns, about 10 to 20 minutes.
• While eggplant cooks, toss shrimp with remaining 2 tablespoons oil and 1/4 teaspoon salt. Thread shrimp onto skewers if grilling. If roasting, remove baking sheet from oven and add shrimp, stirring well. Return to oven to bake until shrimp is just opaque and eggplant is golden brown, an additional 10 to 12 minutes. Or grill shrimp alongside eggplant until shrimp is cooked and eggplant very soft and brown, 5 to 10 minutes longer.
• Using a mortar and pestle or a heavy knife, pound or mince together the garlic and a pinch of salt until a paste forms (if using a knife, use flat side after garlic is minced). In a bowl or platter, toss shrimp, eggplant, garlic paste, mint and fish sauce together. Serve with mint sprigs for garnish.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Peel 2 of the eggplants and cut lengthwise into 1/4-inch-thick slices. Dice the remaining eggplant and any scraps; soak the diced eggplant in lightly-salted, cold water. Sprinkle the eggplant slices with salt and set aside as you prepare the remaining ingredients.
• Pour 3/4 cup of seasoned breadcrumbs into a bowl; set aside. Stir together the flour, 1/2 teaspoon minced garlic, 1/2 teaspoon minced onion, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon basil in a bowl; set aside. Beat the egg with 2 tablespoons of water in a separate bowl. Rinse the salt off of the eggplant slices and wipe off excess water. Coat the eggplant slices in the flour mixture, dip into the egg, and press into the bread crumbs. Place the eggplant slices onto the prepared baking sheet.
• Bake in the preheated oven until the eggplant slices are golden brown and tender, about 10 minutes. Turn once as they cook to brown both sides; set aside and allow to cool until you can easily handle.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in 1 chopped onion and 1 1/2 tablespoons minced garlic; cook and stir until the onion is soft and translucent, about 5 minutes. Add the whole jumbo shrimp and cook until pink and no longer translucent in the center, about 5 minutes. Remove the shrimp and set aside. Stir the diced shrimp into the skillet and cook until no longer translucent. Season with 1 pinch garlic powder, 1 pinch onion powder, 1 teaspoon basil, red pepper flakes, and the white wine. Drain the water from the diced eggplant and squeeze out the excess water. Stir the eggplant into the shrimp mixture and bring to a boil. Reduce heat to medium, cover, and cook until the eggplant is soft, about 10 minutes; stir in the mozzarella cheese and 1/2 cup of bread crumbs until the cheese has melted.
• To assemble, place one jumbo shrimp onto the center of each eggplant slice. Spoon about 2 tablespoons of the stuffing over each jumbo shrimp. Fold the ends of the eggplant over the stuffing and secure with toothpicks. Place the eggplant rolls onto the baking sheet.
• Bake in the preheated oven until the eggplant rolls are hot in the center, about 5 minutes. Remove the toothpicks before serving.

Steps:

• Slice the eggplant 1/2´´ thick.
• Generously salt both sides of the eggplant slices and arrange them on several layers of paper towels.
• Place a pastry board over them, weighted with large cans of juice or fruit, for 1 hour.
• Then thoroughly rinse the eggplant under cold running water and drain on paper towels.
• Pat completely dry.
• Dust the eggplant with flour and saute the slices in hot oil over high heat until brown.
• Layer the eggplant in an oiled 13´´ x 9´´ baking pan with the sauce, mozzarella cheese, and basil.
• There will be 3 layers.
• Reserve some of the cheese for a topping.
• Bake in a preheated 450° oven for 10 to 12 minutes until the dish is bubbly and the cheese slightly browned.