Jul 14 2026
Restaurants›Parrain's Seafood Restaurant›Eggplant Pontchartrain Recipe

Eggplant Pontchartrain Recipe

Inspired by Parrain's Seafood Restaurant
Time1h
Serves4

Make Eggplant Pontchartrain Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

For the Sauce

Method

Preparing the Eggplant

  1. 1

    Slice the Eggplant

    Wash the eggplants and slice them into 1/2-inch thick rounds. Place them in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out moisture.

  2. 2

    Rinse and Pat Dry

    After 30 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.

  3. 3

    Dredge the Eggplant

    Set up a dredging station with flour in one bowl, beaten eggs in another, and cornmeal in a third. Dip each eggplant slice first in flour, then in egg, and finally coat with cornmeal.

Frying the Eggplant

  1. 4

    Heat the Oil

    In a large skillet, heat the vegetable oil over medium-high heat until shimmering.

  2. 5

    Fry the Eggplant

    Fry the eggplant slices in batches for about 3-4 minutes on each side until golden brown. Remove and place on paper towels to drain excess oil.

Making the Sauce

  1. 6

    Sauté Aromatics

    In the same skillet where you fried the eggplant, reduce heat to medium and add the butter. Once melted, add minced garlic and diced shallots. Sauté until fragrant, about 2 minutes.

  2. 7

    Add Bell Pepper and Seasoning

    Add the diced green bell pepper and creole seasoning to the skillet. Cook for an additional 3 minutes until the bell pepper softens.

  3. 8

    Incorporate Tomatoes and Cream

    Stir in the can of diced tomatoes along with their juices and bring to a simmer. Reduce heat and add the heavy cream, stirring until well combined.

  4. 9

    Finish with Parsley

    Remove from heat and stir in chopped fresh parsley. Adjust seasoning with salt and pepper to taste.

Assembling the Dish

  1. 10

    Plate the Eggplant

    On a large serving platter, layer the fried eggplant slices. Pour the sauce generously over the top.

  2. 11

    Serve

    Garnish with additional parsley if desired and serve immediately while hot.

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