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      Eggplant Napoleon

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      22705483_BG1.jpg








      • 1 eggplant, remove skin, sliced horizontally 1" thick

      • Italian bread crumbs

      • flour

      • 2 eggs (egg wash) mixed with a 1/4 cup milk, salt and pepper

      • 1 quart marinara

      • shredded provolone cheese (or mozzarella)

      • lobster and shrimp sauteed scampi style (butter, garlic, parsley, salt and pepper, white wine)

      • 2 cups lobster tail meat

      • 2 cups 51/60 size shrimp


      Bread eggplant in this order:



      • flour, egg wash, and breadcrumbs



      1. fry in 1" canola oil until golden brown. Remove to paper towels to drain.

      2. Top each piece with sauteed lobster and shrimp mixture.

      3. Follow with marinara

      4. Follow with shredded provolone

      5. Place in oven, allow cheese to get bubbly and golden brown.

      6. Remove.

      7. Stack

      8. Ladle 3-4 oz. of Hollandaise over top allowing to drizzle down. Garnish.


      Serve hot.

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