1 large egg, beaten lightly
1 teaspoon fresh lemon juice
2 tablespoons plus 1/4 teaspoon olive oil
A 1-pound eggplant, peeled and cut crosswise into 4 slices
Flour seasoned with salt and pepper for dredging
1/3 cup cracker meal
1/4 pound mozzarella, sliced thin
3 tablespoons freshly grated Romano cheese

Make the tomato sauce: In a large heavy skillet cook the onion, carrot, and celery in butter, covered, over moderate heat 4 to 5 minutes, or until vegetables are softened. Add garlic, tomatoes, white pepper and salt, bring liquid to a boil and simmer sauce, stirring occasionally, 45 minutes. (Can be prepared 1 day in advance and kept covered and chilled.)
In a shallow dish whisk together egg, lemon juice, 1/4 teaspoon oil and 1 teaspoon water. Dredge the eggplant slices in flour, shaking off excess, dip them into egg mixture, and dredge them in meal, shaking off the excess. Brush a baking dish large enough to hold eggplant in one layer with remaining 2 tablespoons oil and in it bake the eggplant in preheated 425ºF. oven, turning it once, for 10 minutes. Into another baking dish large enough to hold eggplant in one layer spoon 3/4 of the tomato sauce, on it arrange the eggplant, and spoon remaining sauce over eggplant. Arrange mozzarella on top of eggplant and sprinkle dish with Romano. Bake the eggplant 15 to 20 minutes or until cheese is melted and browned lightly.
Make the butter sauce: While the eggplant is cooking, in a small heavy saucepan combine shallot and wine and reduce liquid over high heat to about 2 tablespoons. Reduce heat to low, whisk in the butter, 1 piece at a time, and whisk mixture until butter has melted and mixture has thickened. Remove pan from heat and whisk in soy sauce and peppercorns. In a large skillet heat butter over low heat, add onion, zucchini, okra and bell peppers and arrange shrimp over the vegetables. Cook mixture, covered, over moderately high heat, shaking skillet occasionally for 3 to 4 minutes or
until shrimp are firm and pink. Transfer eggplant mixture to a large platter, surround it with vegetable-shrimp mixture and spoon butter sauce over
the top. Serves 4.