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 re- maining 2 tablespoons oil and in it bake the eggplant in preheated 425-
degree F. 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 the butter has melted and mixture has
thickened. Remove pan from heat and whisk in soy sauce and pepper-
corns. 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.

Featured Archive Recipes:
Baked Eggplant, Zucchini and
Parmigiano Tortino (Union Square Cafe)
Cajun-Style Chicken and Eggplant Casserole
Eggplant Parmigiano (Rao's)
Gigi's Beef Parmigiana
Pasta with Grilled Eggplant
Spaghetti with Italian Sausage and
Eggplant (Mama Leone's)
Veal Scaloppine a la Romana
Zucchini Parmigiana