– Eggplant – Flour seasoned with sea salt and black pepper – Large egg – Bread Crumbs – Olive Oil – Large Shrimp – Large Scallops – Onion – Red Pepper – Mushrooms – Green and Black Olives
Coat eggplant in flour seasoned with sea salt and black pepper. Dip the floured eggplant into an egg wash. Coat the egg-washed eggplant cutlet into the seasoned breadcrumbs.
Saute the breaded eggplant cutlets until golden brown.
Next, saute the peppers, onions and mushrooms in a little olive oil. Then adding in the shrimp and scallops to the pan.
After removing the shrimp and scallops from the saute pan, add the garlic, olives, basil, and seasoning. Add additional olive oil if needed.
Add the tomato sauce and grated Romano cheese to the pan and let the sauce simmer for 5 minutes. When the sauce is ready, add the shrimp and scallops to the pan.