INGREDIENTS

• 4 1/2 inch eggplant rounds
• egg wash mixture (3 eggs, 2 cups milk whipped)
• 2 cups bread crumbs
• vegetable oil for frying eggplant rounds
• 1 Tbl. Olive oil
• 2 toes garlic chopped
• 2 doz. (21-25 per pound) count peeled shrimp
• 1 tsp. black pepper (may adjust to taste)
• pinch of salt
• pinch of dried basil
• pinch of oregano
• 1/4 cup shrimp stock (from boiling 2 cups water w/ heads and shells of shrimp)
• 1/4 cup beer
• 2 dashes Worcestershire sauce
• 1 stick butter (don't substitute margarine or it won't emulsify)

Peel eggplant.  Cut in 1/2 Inch spherical shapes.  Lightly season by sprinkling salt and pepper.  We use our seasoning mixture of paprika, garlic, thyme, basil, oregano, red pepper, and salt and pepper.  Coat In flour, followed by the egg wash mixture, and then coat in bread crumbs.  Brown on both sides in approximately 1/2 inch vegetable oil at 350 degrees.  Be careful not to splash.  Remove and place on paper towel.

Heat olive oil on medium high, Add garlic, shrimp, and seasoning.  Add beer.  Cook for one minute as the liquid reduces by 1/2.  Add stock and warchestire sauce.  Cook for one minute stirring or shaking the pan all along.  Shrimp should be pink and cooked. Swirl in butter.  Serve immediately over hot eggplant.