Eggplant Gondola With Angel Hair Alfredo Recipe
Thin fried eggplant topped with shrimp & crawfish signature Alfredo over pasta
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Ingredients
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Eggplant Preparation
Alfredo Sauce
Shrimp and Crawfish
Pasta
Method
Eggplant Preparation
- 1
Prepare the Eggplant
Slice the eggplant into thin rounds, about 1/4 inch thick. Sprinkle salt over the slices and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
- 3
Fry the Eggplant
In a large skillet, heat vegetable oil over medium heat. Fry the breaded eggplant slices until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
Alfredo Sauce
- 4
- 5
Add Cream and Cheese
Pour in the heavy cream, stirring continuously. Gradually add in the Parmesan cheese, stirring until melted and smooth. Season with salt and black pepper to taste.
Shrimp and Crawfish
- 6
Cook the Seafood
In a skillet, combine shrimp and crawfish tails. Sprinkle Old Bay seasoning and drizzle lemon juice over the seafood. Cook over medium heat until shrimp is pink and opaque, about 3-5 minutes.
Pasta
- 7
Cook the Pasta
In a large pot of salted boiling water, cook the angel hair pasta according to package instructions until al dente. Drain and set aside.
Assembly
- 8
Assemble the Dish
On a plate, place a serving of angel hair pasta, top with the Alfredo sauce, and arrange fried eggplant slices on top. Finish with the sautéed shrimp and crawfish.
