Eggplant Medallions Recipe
Fried eggplant medallions layered with crawfish and shrimp, served on a bed of pasta.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Slice the eggplant into medallions approximately 1/2 inch thick. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry the Eggplant
Heat a skillet over medium heat and add vegetable oil. Once hot, fry the eggplant medallions for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
- 3
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- 4
Prepare the Seafood Mixture
In a separate skillet, heat a tablespoon of butter over medium heat. Add the shrimp and crawfish, cooking for about 5-6 minutes until shrimp are pink and cooked through. Season with salt, pepper, and a squeeze of lemon juice.
- 5
Assemble the Dish
On a plate, create a bed of pasta. Layer the fried eggplant medallions on top, followed by the shrimp and crawfish mixture. Garnish with fresh parsley, if desired.