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Crawfish Aubergine Recipe
Serves 6
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: 1. Season eggplant slices, milk and egg batter, flour and Italian bread crumbs with seasoned salt to taste.
2. Dip eggplant slices in flour, then egg batter and finally in the seasoned bread crumbs.
3. Prepare topping, then deep-fry or saute until golden brown on both sides.
4. Prepare topping by sauteing onions, peppers, parsley, basil, thyme, garlic and seasoned salt in butter over medium heat.
5. Add heavy cream and reduce until thickened.
6. Add crawfish tails and heat thoroughly.
7. Add Parmesan cheese and Tabasco sauce.
8. Cook to desired consistency and serve over fried breaded eggplant slices.
9. Top with grated Parmesan cheese and garnish.
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