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  Recipe Home » Main Course » Crawfish Aubergine
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  Crawfish Aubergine
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 314
Ingredients:
6 Eggplant slices -- cut 3/8"
Thick,
Peeled
Milk and egg batter
All-purpose flour
Italian bread crumbs
1 lb Louisiana crawfish tails
2 tbsp Butter of margarine
1 tsp Seasoned salt
1 tsp Garlic -- chopped
1 tbsp Green onions -- finely
Sliced
1 tbsp Red bell peppers -- diced
1 tbsp Basil -- fresh and chopped
1 tbsp Parsley -- finely chopped
1 tsp Thyme
1 tsp Tabasco sauce
2 cup Heavy cream
1/4 cup Parmesan cheese -- freshly
Grated
Instructions:
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

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