Home - By Category - Recipe - Vegetables Page 14 | Main Dish Page 14 | Fish Page 4

Let-um Have It Eggplant

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LET-UM HAVE IT EGGPLANT
 Categories: Vegetables, Main dish, Fish
      Yield: 6 Servings
 
      2 md To large eggplants
      1 c  Whole milk
      1 tb Granulated garlic
      2 c  Ice cubes
      2 c  Seasoned bread crumbs
      3 x  Eggs
      1 x  Lemon
      2 ts Salt
      1 c  Parmesan cheese
           Peanut oil for frying

MMMMM---------------------------SAUCE--------------------------------
      8 oz Pkg of Cream Cheese
      1 lg Onion, finely chopped
      1 bn Green onions, finely chopped
      1 md Bell pepper, finely chopped
      1 tb Garlic, finely chopped
      4 oz Mushrooms, thinly sliced
      1 ts Lemon juice
        ds White, red & black peppers
  2 1/4 ts Liquid crab boil
      1 c  Butter (2 sticks)
    1/2 lb Crabmeat
      1 lb Shrimp (60-70)
      2 tb Flour
      1 pt Half & half
      1 tb Worcestershire sauce
        ds Tabasco sauce
        ds Salt
    1/2 ts Paprika
 
  Peel eggplants; cut into 1/2-inch thick circles. Place in large bowl
  of water with juice of one lemon and 2 Tbs. salt. After all pieces
  are covered with water, add ice cubes on top. Set in refrigerator
  about 1 hour. In bowl, mix 3 eggs, 1 cup milk, granulated garlic.
  Drain eggplants; pat dry with towel. Dip eggplant pieces in mixture,
  then in bread crumbs. Heat peanut oil and fry to golden brown. Place
  on paper towels and sprinkle with Parmesan cheese while hot. Melt 1/2
  stick butter in pan. Add 1/4 tsp. liquid crab boil and crab meat.
  Cook 2 minutes. Melt remaining 1/2 stick of butter in pan. Add 1/4
  tsp. liquid crab boil and shrimp; cook until pink. Drain meats in
  strainer. SAUCE: In Dutch oven, melt 1 stick of butter. Add white and
  green onions, bell pepper, celery. Cook 3 minutes. Add garlic and
  mushrooms; cook 2 minutes. Add flour; mix well. Break cream cheese
  into small pieces, put in pan and blend together until smooth. Add
  half & half, Tabasco, lemon juice, red, white and black peppers,
  paprika and Worcestershire sauce. Mix well and cook on medium until
  desired thickness. Add drained crabmeat and shrimp. Mix well. Take
  off heat; serve with eggplants. Serves 6.
 
MMMMM

Display Recipe for Import.