Sweet Potato Crusted Eggplant Medallions topped w/ Sauteed Shrimp Red Sauce from Ricky Pampo - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Sweet Potato Crusted Eggplant Medallions topped w/ Sauteed Shrimp Red Sauce from Ricky Pampo

INGREDIENTS

-small sweet potatoes (2)
-medium eggplants 2
-1/2 # peeled fresh raw shrimp
-no salted added tomato sauce 1can
-no salt added tomato pause 1 small can
-bread crumbs whole foods brand 1 container
-all blend salt free seasoning 1
-fat free cooking spray 1can

Sauteed Shrimp Red Sauce:

  • Saute shrimp in cooking-sprayed sauce pan for about 3-5 minutes on medium heat.  Season as desired.
  • Pour prepared red sauce into pan with shrimp. Let simmer for 8-10 minutes.

Sweet Potato Eggplant Medallions:

  • Grate small sweet potato for coating eggplant medallions.
  • Damp excess moisture from sweet potato as needed.
  • Optional coating: Combine grated sweet potato with organic bread crumbs for added texture and seasoning.
  • Peel eggplants and slice into1/2 - 1 inch medallions.  Soak medallions in egg white wash. Remove from wash and coat with grated sweet potaoes, seasonings, and optional bread crumbs.
  • Pan sear eggplants in hot oiled skillet til lightly browned on both sides.  Remove from skillet.  Slice slivers of goat cheese to place in between two medallions.  Allow for cheese to melt.
  • Pour sauteed shrimp red sauce over eggplant medallions.  Enjoy
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