EGGPLANT WRAPPED SHRIMP FLORENTINE

EGGPLANT WRAPPED SHRIMP FLORENTINE image

Yield Serves four

Number Of Ingredients 10

1 lb of Extra large Shrimp or Prawns
1 large Purple Italian Eggplant
1 lb of Fresh Mozzarella
1/2 lb of Fresh Parmesean Cheese Grated
1 small bunch of fresh basil
2 eggs beaten
1 cup of Virgin Olive Oil
1 1/2 Cups of Corn Meal
1 tbs of Dried Oregano
Pepper and Salt

Steps:

Peel and devein shrimp, rinse and dry with paper towels and keep chilled in refrigerator. Slice eggplant lengthwise about 1/8 of an inch and soak with salt in a collander, press water out. Prepare cornmeal with salt and pepper, parmesean cheese, oregano. Dip eggplant in beaten egg, then dredge in corn meal mixture. Then place in a baking pan that was drizzled with oil and bake at 350 degrees till eggplant are tender turning once on each side. Remove from oven and set aside on dish with paper towel. Then wrap uncooked shrimp with eggplant and secure with a toothpick.add heated marinara sauce over eggplant wrapped shrimps, then add parmesean cheese, and thin slices of fresh mozzarella. Bake at 375 degrees for about 15 minutes until cheese is melted. Remove from oven and garnish with fresh basil and serve. Two to four shrimps is enough of an entree