Title: Let-Um Have It Eggplant
Categories: Vegetables, Main dish, Seafood
Yield: 6 Servings
2 Eggplants
1 c Whole milk
1 tb Granulated garlic
2 c Ice cubes
2 c Seasoned bread crumbs
3 Eggs
1 Lemon
2 ts Salt
1 c Parmesan cheese
Peanut oil; for frying
MMMMM---------------------------SAUCE--------------------------------
8 oz 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 ts Lemon juice
1 ds White, red & black peppers
2 1/4 ts Liquid crab boil
1 c Butter
1/2 lb Crab meat
1 lb Shrimp (60 to 70)
2 tb Flour
1 pt Half & half
1 tb Worcestershire sauce
1 ds Tabasco sauce
1 ds Salt
1/2 ts Paprika
Peel eggplants; cut into 1/2" thick circles. Place in large bowl of
water with juice of 1 lemon and 2 tb 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 1/4 c butter in pan. Add 1/4 ts liquid crab boil and crab
meat. Cook 2 minutes. Melt remaining 1/4 c of butter in pan. Add
1/4 ts liquid crab boil and shrimp; cook until pink. Drain meats in
strainer.
Sauce:
In Dutch oven, melt 1/2 c 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.
Source: The Times-Picayune Cookbook--The Best of the Best.
John W. Unger Jr., Harahan, LA, Best Vegetable Disk, 1993
