Scallops with eggplant and mushroom casserole

Scallops

Rinse scallops and place them in a colander to drain.
Mix approximately 11/2 cups of bread crumbs of your choice (I use flavored ones) with
1 tbsp of creole seasoning.  Tony Chachere's is a good one.  This is spicy, so the amount
should be adjusted to your preference. 
Heat 1/4 oil (I used grape seed oil because it can take higher heat without creating toxins, plus
it is almost flavorless) in a large skillet.  Swirl heated oil in pan to coat the bottom evenly.
Lower heat to medium.
Dredge each scallop in the bread crumb mix so it has a light coating and place in the pan.
Remember which scallops you put in first, as you will want to turn each one in the sequence
in which they were placed in the pan.  Turn after approximately 1/2-2 minutes on each side or
until there is a nice golden brown color 1/4 inch up each side.  Do not over cook, as this will
create tough meat.  
Place in a warm dish as each scallop is removed from the pan.  Serve immediately.

Eggplant

Peal one medium sized eggplant and cut in half length wise. 
Slice in a food processor or by hand (thinly). 
Place sliced eggplant in a baking dish that has been coated with olive oil.
Add salt and pepper to taste over top of eggplant.
Drizzle top of eggplant lightly with olive oil.
Add one small package of sliced button or crimini mushrooms over the
eggplant and press down to compact the layers.
Add salt and pepper to the top of the mushroom layer.
Pour one package of Italian cheese blend over mushrooms and spread
evenly.

Bake at 300 degrees until the top is lightly browned (approximately 45
minutes to 1 hour).

Wine:  2006 Artisanal, Chardonnay.  Willamette Valley, Oregon