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Crawfish Aubergine

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      Title: CRAWFISH AUBERGINE
 Categories: Main dishes, Seafood
      Yield: 1 Servings
 
      6    Eggplant slices -- cut 3/8"
           Thick,
           Peeled
           Milk and egg batter
           All-purpose flour
           Italian bread crumbs
      1 lb Louisiana crawfish tails
      2 tb Butter of margarine
      1 ts Seasoned salt
      1 ts Garlic -- chopped
      1 tb Green onions -- finely
           Sliced
      1 tb Red bell peppers -- diced
      1 tb Basil -- fresh and chopped
      1 tb Parsley -- finely chopped
      1 ts Thyme
      1 ts Tabasco  sauce
      2 c  Heavy cream
    1/4 c  Parmesan cheese -- freshly
           Grated
 
  Season eggplant slices, milk and egg batter, flour and Italian bread
  crumbs with seasoned salt to taste. Dip eggplant slices in flour,
  then egg batter and finally in the seasoned bread crumbs. Prepare
  topping, then deep-fry or Saute until golden brown on both sides.
  Prepare topping by Sauteing onions, peppers, parsley, basil, thyme,
  garlic and seasoned salt in butter over medium heat. Add heavy cream
  and reduce until thickened. Add crawfish tails and heat thoroughly.
  Add Parmesan cheese and Tabasco sauce. Cook to desired consistency
  and serve over fried breaded eggplant slices. Top with grated
  Parmesan cheese and garnish. Festival: Festivals Acadiens; TBA, 1995.
  Recipe: Cafe Vermilionville.
  
  Recipe By     : Cajun Country Recipes
  
  From:
 
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