Parmesan Crusted Eggplant and Shrimp with Peppercorn Cream Sauce
INGREDIENTS
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For the cream sauce:
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1 slice bacon, chopped
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1 cup beef stock
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1 garlic clove, minced
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3 tbs balsamic vinegar
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2 tbs fresh ground black peppercorns
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1 cup heavy cream
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Salt
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ground nutmeg
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In a saucepan, cook the bacon over medium heat till almost crispy. Add beef stock, garlic, ground peppercorns and vinegar and bring to a simmer and cook for about 10 minutes. Add cream and bring back to a simmer, cook until sauce has thickened. Add a
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For the eggplant and shrimp:
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1 small eggplant, skin removed and sliced into1/4" thick rounds
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1/4 cup shaved Parmesan cheese, more as needed
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1/2 cup Panko bread crumbs, more as needed
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2 eggs, beaten
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1/4 cup heavy cream
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1lb medium shrimp, peeled,deveined and butterflied
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Salt to taste
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Red pepper flakes
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Olive oil for frying
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1 tbs butter
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