Eggplant Pontchartrain

This is one of my all time favorite meals. My Mom's boyfriend made it for me one day as a peace offering, and I swear No one does it quite like him. However, I try and it turns out pretty great :-)

What you’ll need:

• 1/2 cup light white wine
• 1 ½ cups heavy cream
• Small shrimp  (frozen in a bag is fine)- already peeled & deveined.
• 1/4 lb. crab meat- real or faux tastes the same.
• 1 tbsp. lemon juice
• 1 julienned red pepper
• 1 julienned green bell pepper
• 1 medium yellow onion chopped
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp. minced fresh garlic
• 1/4 lb. butter
• 1/2 tsp. Nunu’s spice, or any other Cajun seasoning your into.
• Salt and pepper.
• one or two eggplants, skinned and cut into about 1/2 “ thick slices.
• ½ cub breadcrumbs ( I found gluten free ones, but they arent as good as the store-brand Italian seasoned ones...)
• ¼ cub flour (wheat works the same and is better for ya)
• frying oil- pick your favorite. I’ve been trying to use coconut oil but it’s so expensive. Sometimes the best you can afford is vegetable oil…

How its done:

Salt the eggplant and place on top of paper towel. Put another paper towel on top of the eggplant and then weigh it down with something heavy (like a book) to get all of the moisture out of the eggplant.

Once it feel light and barely moist, commence standard breading procedure 9coat in flour), dredge through whipped up ugg, and then roll in breading.

Fry ‘em up! I would just brown the outside of the breadcrumbs and then bake the rest of the way through, about 20 minutes at 350 degrees in the oven.

The sauce is the easy part; simmer cream, butter and wine over medium heat until cream is reduced and begins to thicken. Add everything else. It doesn’t matter what order- just put it all in there. Return to simmer and salt and pepper to taste.

Spoon over your eggplant and ENJOY