– eggplant – flour seasoned with sea salt and black pepper – large egg – bread crumbs – olive oil – large shrimp – large scallops – diced onion – red pepper – mushrooms – green and black olives
Saute the breaded eggplant cutlets until golden brown.
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.