Ingredients Jump to Instructions ↓

  1. Vegetable oil - for frying

  2. 1 1/2 Butter

  3. 4 cups 250g / 8.8oz Chopped onions

  4. 2 cups 292g / 10oz Chopped bell peppers

  5. 2 cups 220g / 7.8oz Chopped celery

  6. 2 teaspoons 10ml Chopped garlic

  7. 2 lbs 908g / 32oz Medium shrimp - peeled, deveined

  8. 2 teaspoons 10ml Salt

  9. 1/2 teaspoon 2 1/2ml Cayenne pepper

  10. 1 cup 62g / 2 1/5oz Flour - plus

  11. 2 tablespoons 30ml Flour

  12. 2 cups 474ml Water

  13. 6 tablespoons 90ml Chopped parsley

  14. 1/2 cup 31g / 1.1oz Chopped green onions

  15. Emeril's Essence - seeNote

  16. 12 Eggplant - (1" thick)

  17. 2 Eggs - beaten

  18. 2 cups 292g / 10oz Dried, fine bread crumbs

  19. 1/2 cup 73g / 2.6oz Grated Parmigiano-Reggiano cheese

  20. Chopped green onions - for garnish

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat the oil for frying.

  3. Melt the butter in a large skillet over medium heat. Add the onions, bell peppers, and celery and saute until soft and golden, about 10 minutes. Add the garlic and cook for 2 minutes. Add the shrimp, salt, and cayenne and cook for about 4 minutes, or until the shrimp turn pink. Dissolve 2 tablespoons flour in the water and add to the shrimp mixture. Stir until the mixture thickens slightly. Reduce heat to medium-low and simmer for 6 to 8 minutes, stirring occasionally. Add the parsley and green onions. Stir and cook for 2 minutes more.

  4. Season the eggplant slices with Emeril's Essence. Place the flour in a shallow bowl and season with Essence. In another bowl, season the egg wash with salt and pepper. In a third shallow bowl, season the bread crumbs with Essence. Dredge each slice of eggplant in the flour. Dip each slice in the egg wash, letting the excess drip off. Dredge each slice in the seasoned bread crumbs, coating each side completely. Carefully lay the eggplant slices in the hot oil. Fry the eggplant in batches and until golden brown. Remove the eggplant from the oil and drain on paper-lined plates. Season the eggplant with Essence.

  5. To serve place two to three fried eggplant pieces in the center of each plate. Spoon the Etouffee over the top and garnish with the cheese and green onions.

  6. This recipe yields 4 to 6 servings.


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