Crawfish Aubergine
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 ...
Ingredients
- 6eggplant slices -- cut 3/8"
- 2tbsp butter of margarine
- 1tsp seasoned salt
- 1tsp garlic -- chopped
- 1tbsp green onions -- finely
- 1tbsp basil -- fresh and chopped
- 1tbsp parsley -- finely chopped
- 1tsp thyme
Directions
- 1
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 Bu
- 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