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1
Preheat oven to 375 degrees F. Place eggplant in a shallow baking dish.
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2
Season the eggplant with 1/4 cup of the olive oil and salt and pepper.
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3
Place the eggplant in the oven and roast for 20 to 30 minutes, until tender.
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4
In a large saute pan, heat 1/2 cup of the olive oil.
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5
Add the garlic cloves and cook, over medium heat, for 10 minutes to infuse the oil with garlic flavor.
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6
Remove the garlic from the oil.
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7
Fry the bread in the oil until golden brown, about 5 minutes.
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8
Remove from the oil and drain on a paper towel-lined plate.
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9
Season with salt, pepper and the Parmesan cheese.
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10
To a large bowl, add the peppers.
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11
Sprinkle the sliced tomatoes with salt and add to the peppers.
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12
Add the onions and mix well.
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13
Season the onion mixture with salt and pepper, remaining 1/4 cup of olive oil and balsamic vinegar.
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14
Toss well and set aside.
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15
Skewer the shrimp.
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16
Season with salt, pepper and Creole seasoning.
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17
Drizzle with 2 tablespoons of olive oil.
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18
Grill the shrimp for 2 minutes per side, or until cooked through.
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19
Remove from the grill and remove the shrimp from the skewers.
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20
Remove the eggplant from the oven and cut into large pieces.
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21
To serve: Place the eggplant in a large bowl.
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22
Top with the pepper mixture and the shrimp.
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23
Top with the fried bread.
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24
Add basil and parsley.
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25
Toss well.
