Ingredients

Scale

For the eggplant:

2 cups crushed Rice Chex cereal
1/2 cup cornmeal
1/2 teaspoon granulated garlic
1 cup grated sharp cheese (I used a mix of Gruyere and Asiago, but Parmesan or Romano would also be wonderful)
2 teaspoons Red Robin Seasoning
1 Tablespoon finely chopped fresh herbs (I used a mix of basil, rosemary & tarragon)
1 medium eggplant, peeled & sliced into 1/4-inch slices
3 eggs
2 Tablespoons avocado oil (or other high-temperature cooking oil)

For the Pontchartrain seafood sauce:

1 Tablespoon butter
1 medium onion, peeled & chopped (about 1 cup)
2 – 4 cloves garlic, peeled & chopped
1 bell pepper or several small mini peppers, cored & chopped (about 1 cup)
8 oz. mushrooms, sliced
1/4 cup wine
1 teaspoon Creole seasoning (more or less to taste … I used Tony Chachere’s)
1 oz. Greek cream cheese (or Neufchatel)
1 6-oz. can crab meat, drained (or fresh crab or crawfish)
About 12 medium deveined shrimp (I used frozen precooked shrimp from Costco)

Instructions

Make the eggplant according to the instructions for my Eggplant Parmesan (recipe here).
While the eggplant is baking, make the sauce. In a medium frying pan over medium heat, melt the butter, then add the onion and garlic and saute until the onion is soft and translucent. Add in the peppers and mushrooms. Cover and cook for a few minutes, then remove the cover and stir in the wine, a bit at a time. Cook for a while until the mushrooms are tender, then add the seasoning and then the cream cheese a bit at a time and stir until the cream cheese is nicely melted and incorporated into the sauce. Stir in the crab meat and shrimp and cook just until hot (or until the shrimp turns pink).
To serve: place several eggplant rounds on each plate and top with sauce. Garnish with fresh parsley or oregano leaves. Enjoy!

Notes

Make-ahead tip: make the eggplant rounds ahead and freeze them on flat baking sheets in the freezer. Once frozen, place the rounds in bags. Then you have crispy eggplant just waiting for you whenever you want! Just a quick 5 – 10 minutes in the oven at 450 F. and your eggplant is ready.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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