Shrimp & Eggplant Pasta with Spinach Cream Sauce

1 cup heavy cream
dash of black pepper
dash of cayenne pepper
dash of salt
dash of thyme
dash of basil
dash of white pepper
1 oz swiss cheese
1 oz cheddar cheese
PROCEDURE: Reduce until thick Add 6 oz shrimp to sauce and cook Add roasted red peppers, mushrooms and green onion (2 oz each) Sautee and add 1 or 2 oz spinach and mix

Dip eggplant into buttermilk and dredge in flour with a little salt and pepper. Fry until golden brown (3 minutes). Place angel hair pasta in a bowl. Top with eggplant medallion and pour sauce over it. Garnish with parmesan, parsley and paprika.