Eggplant With Shrimp and Cheese Sauce

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut eggplant into thin rounds a place on paper towel.
  • Sprinkle with salt and cover with another paper towel held down by a dinner plate for 20 minutes to remove moisture from the eggplant.
  • Pat dry with a paper towel and pass the eggplant rounds through the flour.
  • Heat enough oil in a frying pan to cover the bottom.
  • Fry until golden and set aside on another paper towel to drain.
  • Cheese Sauuce:
  • Melt butter in a sauce pan.
  • Add the flour to make a roux.
  • Add the warmed milk a little at a time, stirring constantly.
  • Add the onion, nutmeg and bay leaf and simmer for about 20 minutes.
  • Remove from heat, beat in the egg yolk with a wisk, remove the bay leaf and add the cheese.
  • Season with salt and pepper.
  • Mix the shrimp into the sauce (the sauce should be should be somewhat thick).
  • Place the eggplant rounds on a geased cookie sheet and spoon the shrimp/cheese sauce over the rounds.
  • Bake in a 400 degree F (200 degree C) until golden brown.
  • Garnish with cilantro and serve.
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