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1
For eggplant: Peel eggplant and slice into 8 (1/4-inch thick) medallions.
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2
Place sliced eggplant into a small bowl, add cold water and salt and soak for 10 minutes.
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3
Drain and dry on a paper towel.
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4
Combine egg and milk to make an eggwash.
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5
Combine flour and Creole seasoning in a shallow bowl.
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6
Dip eggplant in eggwash and then dredge in seasoned flour.
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7
In a large skillet, add olive oil and heat.
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8
Cook eggplant until golden brown and tender.
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9
Drain on a paper towel and set aside.
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10
For Rice Patties: In a medium bowl add 2 cups of cooked rice, egg, garlic salt, red pepper, onion tops, and cheese.
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11
Mix well.
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12
Divide rice mixture into 4 portions and form patties.
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13
In a large skillet, add olive oil and heat.
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14
Cook rice patties until browned on each side and cheese begins to melt.
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15
Drain and set aside.
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16
For sauce: In a large skillet, melt 1/4 cup of butter, add onions, and cook until tender.
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17
Whisk in flour, Creole seasoning, garlic, and pepper, and cook for 2 minutes.
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18
Add water, half-and-half, and whisk to mix well.
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19
Simmer for 2 minutes, stirring constantly.
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20
Remove from heat and stir in grated cheese.
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21
Set aside.
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22
Season shrimp with salt and pepper.
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23
In another large skillet, melt 2 tablespoons of butter, and then saute shrimp until no longer pink.
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24
Pour in the cream sauce, fold in crab meat, and heat thoroughly.
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25
To serve, make a bed of rice using 1/4 cup of remaining rice, for each serving.
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26
Place an eggplant medallion on top of the rice bed, drizzle with sauce, top with a rice patty, drizzle with a little more sauce, and then top with another eggplant medallion.
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27
You should have 4 stacks; each will have 2 eggplant medallions and 1 rice patty.
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28
Pour remaining sauce over stacks and sprinkle with chopped onion tops.
