SHRIMP-STUFFED EGGPLANT
MAKES 6 SERVINGS
The fried eggplant “pirogue” was made famous by Chef Paul Prudhomme. We loved it back then, and we love it now!
3 Japanese or small eggplants
Vegetable oil, for frying
1¼ cups all-purpose flour, divided
1 tablespoon Creole seasoning
1 cup whole milk, divided
3 large eggs, lightly beaten
2 cups plain bread crumbs, divided
¼ cup unsalted butter, divided
1 pound peeled and deveined medium fresh shrimp
½ cup finely chopped yellow onion
¼ cup finely chopped red bell pepper
1 teaspoon finely chopped garlic
1 dried bay leaf
½ teaspoon kosher salt
½ cup heavy whipping cream
¼ cup dry white wine
1½ cups shredded fontina cheese
½ cup freshly grated Parmesan cheese, divided
½ cup chopped green onion
1 teaspoon fresh chopped thyme
Garnish: chopped fresh thyme
1. Peel eggplants; remove tops, and cut eggplants in half lengthwise. Using a spoon, scoop out centers, leaving a ½-inch border.
In a deep skillet or Dutch oven, pour oil to a depth of