Recipe courtesy of Amber Trahan

Festivals Eggplant-N-Rice Stacks

  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 30 min
  • Inactive: 10 min
  • Cook: 45 min
  • Yield: 4 servings
Save Recipe


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


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


  1. 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 egg wash. Combine flour and Creole seasoning in a shallow bowl. Dip eggplant in egg wash 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.