Floribbean Shrimp With Fried Eggplant - cooking recipe

Ingredients

1 large eggplant, peeled, sliced into 1/4-inch rounds
salt and pepper
2 eggs
1/2 cup milk
1 cup flour
1 cup seasoned japanse panko breadcrumbs
canola oil (for frying)
3 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup pepper, chopped (any color)
1/2 cup celery, chopped
1 large tomatoes, chopped
1/2 cup dry white wine
1 tablespoon capers
1 tablespoon tomato paste
1/8 teaspoon red pepper flakes
1 1/2 lbs florida shrimp, peeled and deveined
2 tablespoons butter
1/4 cup fresh cilantro, chopped

Preparation

Heat canola oil in deep skillet on medium high heat to 350 degrees . Season eggplant slices with salt and pepper. In a small bowl, whisk together eggs and milk to make egg wash.
Dust eggplant rounds in flour, dip into egg wash and then roll in panko breadcrumbs.
Fry eggplant about 2 minutes per side until golden brown. Drain and keep warm.
In a large saute pan, heat 3 tablespoons olive oil over medium heat.
Add onion, chopped pepper, celery and garlic; saute 5 minutes . Add tomatoes and cook until softened.
Stir in wine, capers, tomato paste and red pepper flakes; bring sauce to a simmer.
Add shrimp and simmer, covered, for 5 minutes or until shrimp turn pink.
Add butter and simmer until sauce thickens. Stir in cilantro.
To serve, arrange fried eggplant slices on serving plate and top with shrimp and Florbbien sauce.