*  Exported from  MasterCook  *
 
                          LET-UM HAVE IT EGGPLANT
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Main dish
                 Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         -----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       t            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.
  
 
 
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