I was so impressed with the way my father’s meal was prepared at the Bistro 217 in South Carolina, it inspired me to try and attempt it. In order to get started, I needed a little guidance on the preparation of the eggplant.
I called the restaurant and can you believe a chef offered very detailed guidance?! Fantastic!
This dish came out wonderful. Be sure to use fresh seafood. Next time, I will certainly go with sea scallops, maybe some fish, fresh shrimp…use all your favorite fruits of the sea.
This is my version of the recipe.
- Preheat oven to 375 F.
- 2 medium eggplant, peeled and the middle cut out, leaving about 1/4 inch on the sides (create “tubes”)
- 2 eggs, beaten
- 1/2 cup flour
- 1/2 cup soy milk
- 1 cup Panko ( or breadcrumbs)
Season the flour with pepper and salt. Season the Panko with dill, parsley, rosemary. Dip the prepared eggplant “tubes” into the egg, flour lightly, dip in milk and dredge into the panko crumbs. Put on a greased sheet of foil and bake for 20 minutes. In the restaurant they deep fried the eggplant but I don’t have a deep frier so the chef said baking would work. Take care not to over bake or they will collapse.
- 3 cups Vegetable broth
- 2 oz flour (the flavored flour left over from seasoning the eggplant)- more/less depending on how thick you like your sauce
- 4 oz Goat cheese
- 8 oz sliced mushrooms
- 6 oz chopped clams
- 6 oz crab meat
- 4 oz tiny shrimp
- 1 TBS Lemon Juice
- 6 oz grated parmesan or asiago cheese
Bring the veggie broth to a boil and add flour, whisking constantly until thickened. Reduce to a simmer and add goat cheese and allow to melt. Add mushrooms. Add seafood. Add lemon juice and parm/asiago cheese and stir. Let simmer for 5 minutes.
Assembly: Preheat oven to broil
- 4 slices fresh mozzarella cheese
Pour sauce into each eggplant tube just to the top, reserving sauce to finish, and top each tube with a mozzarella slice. Broil until cheese browns, about 5 minute. Add extra sauce and serve.
UPDATE! Danielle of 365HealthyEats has a Give Away going on. Check it out.