3 lbs. 20-25 count shrimp, non-butterflied
4 to 5 medium green or black eggplant
6-8 large eggs
3 cups milk
5 tsp. mustard
1 bottle favorite beer
Peanut Oil for frying
favorite fish fry
3-5 cans Contadina Tomato Paste
Italian (Mozzarella/ Romano) cheese, shredded
Italian bread crumbs
1 cup sugar
tsp. extra virgin olive oil
4-5 sifted cups white flour
2 tsp. Oregano
1 tsp. Cumin
5 tbsp. Worcestershire sauce
2 tbsp. onion powder
3 tbsp. garlic powder
salt, pepper and all spice to taste
* Begin by placing tomato paste in cooking pan/pot with above sugar, seasonings and olive oil. Do not add water at this time. Fry the paste on stove top on medium heat until it starts to darken then add water and stir until sauce consistency is easily poured. Allow to cook on a low to simmer stove top for a minimum of 2 hours or longer.
* While sauce is cooking, prepare the egg wash. Mix eggs, milk, mustard, salt, pepper and beer together until smooth.
* Add peeled shrimp to egg wash, coat, then batter shrimp in favorite fish fry and deep fry in peanut oil. Place on paper towel plate to drain. Place on the side.
* Peel, then slice eggplant sideways so as to get medium/thin, flat pieces from each. Dredge slices in egg wash then coat with sifted white flour.
* Fry eggplant in shallow pan with a small amount of vegetable oil until light golden. Place on paper towel plate to drain.
* Once red gravy is cooked, use a large casserole dish, begin by spraying with non-stick spray, then placing fried eggplant on the bottom of the dish, side by side, until bottom of dish is covered.
* Place fried shrimp, side by side, on top of fried eggplant slices until covered; then spoon over red gravy until covered. Immediately place shredded Italian cheese on top of sauce while hot.
* Repeat the above step of layered eggplant, shrimp, gravy and cheese for a final top layer then lightly sprinkle with Italian bread crumbs.
* Place in 300º oven for 20-30 minutes or until cheese is fully melted and sauce bubbles.
Allow to cool for 20 minutes, serve and enjoy.