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Shrimp-Stuffed Eggplant
Ingredients
  • 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
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