SPICY SHRIMP & EGGPLANT {BRIO'S COPYCAT RECIPE}

Steps:

• EGGPLANT:
• Preheat oven to 425 degrees (or per instructions on eggplant box).
• Line cookie sheet with parchment; lay eggplant slices on top.
• Lightly mist eggplant with olive oil spray.
• Bake until crisp, turning after 10-12 minutes (total time will be about 25 minutes).
• Allow eggplant pieces to cool enough to handle; cut pieces into halves.
• Arrange eggplant pieces in shallow quiche or baking dish.
• SPICY SAUCE:
• In skillet, heat oil over medium heat.
• Saute onion, garlic, bay leaf and Cajun seasoning until onion is slightly caramelized.
• Increase heat to medium-high; add lemon juice, water, Worcestershire sauce and wine, and bring to a boil.
• Reduce heat to medium-low; simmer until mixture reduces in volume by half.
• Discard bay leaf; set sauce aside until ready to cook dish.
• SHRIMP:
• In sauté pan, melt butter and oil over medium heat.
• Season shrimp lightly with Cajun seasoning.
• Saute shrimp approximately 2 minutes per side or until just done (do not overcook).
• Add lemon juice and SPICY SAUCE to skillet; stir until combined.
• Spoon shrimp and spicy sauce atop eggplant cutlets.
• Sprinkle with freshly grated parmesan cheese.
• Keep warm until serving.