Italian-Fried Eggplant with Garlic Shrimp

Prep Time: 1 Hour
Yields: 4 Servings

This classic, simple recipe for fried eggplant is evidence of the strong Italian influence in Louisiana cooking. The shrimp sauteed in garlic is a fabulous topping. You may also choose to serve this dish as a vegetarian entree, or as a side dish with meat or poultry.


1 large (2-pound) eggplant, peeled and sliced into ¼-inch slices
1 and 1/2 pounds (70–90 count) shrimp, peeled and deveined
1/2 cup thinly sliced garlic
salt and black pepper to taste
2 cups Italian bread crumbs
1/2 cup freshly grated Parmesan cheese
1 cup milk
2 eggs
2 cups flour
vegetable oil for pan-frying
1/4 cup butter
1/2 cup diced red onions
1/4 cup diced celery
1/2 cup diced green bell peppers
1 tbsp diced pimentos
3 tbsp flour
2 and 1/2 cup chicken stock


Sprinkle both sides of eggplant slices with salt and pepper then set aside. In a bowl, thoroughly mix bread crumbs and cheese then spread on a plate. In a separate bowl, combine milk and eggs, blending to mix well. Spread 2 cups of flour on a plate. Dredge both sides of eggplant in flour, shaking off excess. Coat slices with egg mixture then dredge both sides of eggplant in bread crumbs, shaking off excess. In a heavy-bottomed, 12-inch skillet, heat 1/4-inch vegetable oil over medium-high heat to approximately 350 degrees F. Fry 2–3 eggplant slices at a time for approximately 2 minutes or until golden brown. Turn over and fry 2 additional minutes. Drain on paper towels and keep warm. In a sauté pan, melt butter over medium-high heat. Saute onions, celery, bell peppers, pimentos and garlic until vegetables are slightly wilted. Whisk in flour and stir constantly until a white roux is achieved. Add chicken stock, blending well. Add shrimp and cook 3–5 minutes or until pink and curled. Serve a generous portion of garlic shrimp over eggplant.