Festivals Eggplant-N-Rice Stacks

Total Time:
1 hr 25 min
Prep:
30 min
Inactive:
10 min
Cook:
45 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • Eggplant Medallions:
  • 1 medium eggplant
  • Cold water
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 teaspoon milk
  • 1 cup all-purpose flour
  • 1 teaspoon Creole seasoning
  • 2 tablespoons olive oil
  • Rice Patties:
  • 3 cups medium-grain rice, cooked in seafood stock, divided
  • 1 egg, beaten
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup chopped green onion tops
  • 1 cup grated Swiss cheese
  • 2 tablespoons olive oil
  • Sauce:
  • 1/4 cup plus 2 tablespoons butter or margarine
  • 1 cup minced onion
  • 1/2 cup all-purpose flour
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon roasted garlic, minced
  • 1 teaspoon white pepper
  • 3 cups hot water
  • 2 cups non-fat half-and-half
  • 1 cup grated Swiss cheese
  • 1 pound medium shrimp, cleaned and de-veined
  • Salt and pepper
  • 1/2 pound claw crabmeat
  • Chopped green onion tops, for garnish
Directions

For eggplant: Peel eggplant and slice into 8 (1/4-inch thick) medallions. Place sliced eggplant into a small bowl, add cold water and salt and soak for 10 minutes. Drain and dry on a paper towel. Combine egg and milk to make an eggwash. Combine flour and Creole seasoning in a shallow bowl. Dip eggplant in eggwash and then dredge in seasoned flour. In a large skillet, add olive oil and heat. Cook eggplant until golden brown and tender. Drain on a paper towel and set aside.

For Rice Patties: In a medium bowl add 2 cups of cooked rice, egg, garlic salt, red pepper, onion tops, and cheese. Mix well. Divide rice mixture into 4 portions and form patties. In a large skillet, add olive oil and heat. Cook rice patties until browned on each side and cheese begins to melt. Drain and set aside.

For sauce: In a large skillet, melt 1/4 cup of butter, add onions, and cook until tender. Whisk in flour, Creole seasoning, garlic, and pepper, and cook for 2 minutes. Add water, half-and-half, and whisk to mix well. Simmer for 2 minutes, stirring constantly. Remove from heat and stir in grated cheese. Set aside.

Season shrimp with salt and pepper. In another large skillet, melt 2 tablespoons of butter, and then saute shrimp until no longer pink. Pour in the cream sauce, fold in crab meat, and heat thoroughly.

To serve, make a bed of rice using 1/4 cup of remaining rice, for each serving. Place an eggplant medallion on top of the rice bed, drizzle with sauce, top with a rice patty, drizzle with a little more sauce, and then top with another eggplant medallion. You should have 4 stacks; each will have 2 eggplant medallions and 1 rice patty. Pour remaining sauce over stacks and sprinkle with chopped onion tops.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.