Creamy Shrimp and Crab Over Fried Eggplant

Ingredients:

• 1 medium Eggplant
• 8 ounces Shrimp; 40-50 count (peeled)
• 8 ounces Claw crabmeat
• 1 quart Heavy whipping cream
• 4 ounces Parmesan cheese
• 8 ounces Butter
• Juice of one lemon
• All-purpose flour
• Eggwash
• Breadcrumbs
• Cajun seasoning

Directions:

1. Peel and slice from top to bottom in about ½ inch ovals.
2. Dip eggplant first into white flour, then dip in eggwash, then into bread crumbs. Deep fry until golden brown; place on plate.
3. Prepare the cream sauce by reducing the butter and heavy whipping cream in a saucepan over medium heat until thickened. Add the lemon juice.
4. Boil shrimp in your favorite Cajun seasoning, drain and mix with crabmeat.
5. Place mix of crabmeat and shrimp on top of the eggplant and sprinkle with Parmesan cheese. Spoon lemon cream sauce over top.