Eggplant With Shrimp And Cheese Sauce

Total Time: 1 hr 10 mins Preparation Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 large eggplant, cut in rounds
• 1/8 teaspoon salt, for each round
• 2 1/2 ounces flour
• olive oil (sufficient to cover base of frying pan)
• 8 ounces large cleaned raw shrimp
• cilantro, for garnish
• 2 ounces butter
• 2 tablespoons flour
• 1 cup warmed milk
• 1/2 small onion, chopped finely
• 1 bay leaf
• 1 pinch nutmeg
• 2 1/2 ounces monterey jack cheese, manchego cheese or 2 1/2 ounces parmesan cheese
• 1 tablespoon heavy cream
• 1 egg yolk
• salt
• fresh ground pepper

Recipe

• 1 cut eggplant into thin rounds a place on paper towel.
• 2 sprinkle with salt and cover with another paper towel held down by a dinner plate for 20 minutes to remove moisture from the eggplant.
• 3 pat dry with a paper towel and pass the eggplant rounds through the flour.
• 4 heat enough oil in a frying pan to cover the bottom.
• 5 fry until golden and set aside on another paper towel to drain.
• 6 cheese sauuce:.
• 7 melt butter in a sauce pan.
• 8 add the flour to make a roux.
• 9 add the warmed milk a little at a time, stirring constantly.
• 10 add the onion, nutmeg and bay leaf and simmer for about 20 minutes.
• 11 remove from heat, beat in the egg yolk with a wisk, remove the bay leaf and add the cheese.
• 12 season with salt and pepper.
• 13 mix the shrimp into the sauce (the sauce should be should be somewhat thick).
• 14 place the eggplant rounds on a geased cookie sheet and spoon the shrimp/cheese sauce over the rounds.
• 15 bake in a 400 degree f (200 degree c) until golden brown.
• 16 garnish with cilantro and serve.