E16 Shrimp & Eggplant Parmesan (Recipe Below)

Ingredients:
Eggplant cut into ¼  slices crossways, 12 slices.
12 peeled shrimp, medium size
2 cups prepared tomato gravy
½ cup shredded mozzarella
2-3 tbsp grated parmesan
2 beaten eggs for egg-wash
2 cups seasoned breadcrumbs
2-3 tbsp white wine
3tbsp olive oil for frying eggplant, 1tbsp olive oil for sautéing shrimp

Preparation:
Peel and slice eggplant
Dip eggplant in egg-wash, drain and dredge in breadcrumbs.
Heat oil for eggplant, fry on both sides until golden. Remove and place on paper towel.
Heat oil for shrimp, sauté and until opaque, deglaze with white wine and reduce.
Add one cup of tomato gravy and cook a few minutes on med low fire.
Assemble by putting a little gravy on plate, then arrange eggplant in circle.
Spoon more gravy and add shrimp on top of eggplant.
Add mozzarella and parmesan cheese and brown in the oven.