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.
