Ingredients
- For the topping:
- 1 lb Wild Caught American Gulf Shrimp, peeled, deveined, and chopped (Reserve the shells)
- 1 Bay leaf
- 1 bundle Fresh Thyme, tied with butchers twine
- Water, enough to cover the eggplant by 1 inch
- 1 splash Liquid Crab Boil
- 4-5 small Eggplant, peeled, enough to yield about 2 1/2-3 Cups Cooked
- 3 Tbsp Unsalted Butter
- 1 Large Spanish Onion, finely diced
- 1 Medium Green Bell Pepper, finely diced
- 4 Toes Garlic, minced
- 2 Green Onions, sliced thin, keep the green and white parts seperate
- 1 Egg, beaten
- 2 Tbsp Fresh Thyme, chopped
- 1 Tbsp Italian Parsley, chopped
- 1 Tbsp Fresh Basil, chopped
- 1 Cup Bread Crumbs (preferably homemade from leftover French bread)
- 1 Cup Panko Bread Crumbs
- 1/4 Cup grated Parmeggiano, and Pecorino Romano
- 3 Tbsp Melted Butter
- 1 Tbsp Italian Parsley, chopped
- A pinch of salt and a few grinds of black pepper
Preparation
Step 1
Preheat the oven to 400 degrees F.
Bring the water to boil in a Dutch Oven. Add the Bay Leaf, bundled Thyme, reserved Shrimp shells, crab boil, any trim from the diced onion, and a handful of Kosher salt. Boil for about 15-20 minutes, skim off the scum from the shrimp shells. Add the Eggplant and reduce to a simmer. Cook until tender about 20 minutes.
In the meantime, melt the 3 Tbsp butter in a saute pan. Add the onion, bell pepper, garlic, and a pinch of salt, saute until the onions are translucent, add the chopped Thyme and the chopped shrimp, cook until the shrimp are just cooked through; set aside to cool.
When the eggplant is very tender remove with tongs to a colainder to cool. When cool, squeeze some of the liquid from it and chop.
In a large bowl combine the eggplant, onion & pepper mixture, egg, fresh basil, and parsley, mix ingredients together well. Add the bread crumbs a little at a time until the right consistency is achieved; it should be not too wet, not too dry. Check the seasoning; season to taste with Kosher salt, Cayenne, and black pepper.
Add the mixture to a buttered gratin or baking dish. Mix together the topping ingredients, top the shrimp and eggplant dressing with it. Bake in the preheated oven until bubbly and the topping is a nice golden brown.
Makes enough for a side dish for 4