*  Exported from  MasterCook  *
 
                             CRAWFISH AUBERGINE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dishes                      Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Seasoned salt
    1       t            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       t            Thyme
    1       t            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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