Crawfish Aubergine

25 minutes Prep: 15 minutes Cook: 10 minutes

928 calories per serving view nutrition facts

3 servings suggest servings

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Ingredients

6	each	eggplant	slices, cut 3/8 inch thick, peeled
1	x	batter mix	made of milk and egg
1	x	flour, all-purpose
1	x	bread crumbs	italian style
1	pound	crawfish tails
2	tablespoons	butter	or margarine
1	teaspoon	seasoned salt
1	teaspoon	garlic	chopped
1	tablespoon	scallions, spring or green onions	finely sliced
1	tablespoon	sweet red bell peppers	diced
1	tablespoon	basil	fresh and chopped
1	tablespoon	parsley leaves	finely chopped
1	teaspoon	thyme
1	teaspoon	red hot pepper sauce (eg. Tabasco)
2	cups	heavy whipping cream
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated

Directions

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 sauting 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.

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Nutrition Facts

Serving Size 339g

Amount per Serving

Calories 928 69% of calories from fat

	% Daily Value*
Total Fat 71.0g	109%
Saturated Fat 43.0g	216%
Trans Fat 0.0g
Cholesterol 446mg	149%
Sodium 1174mg	49%
Total Carbohydrate 37.0g	12%
Dietary Fiber 1.0g	5%
Sugars 1.0g
Protein 36.0g	73%

Vitamin A	59%		Vitamin C	14%
Calcium	30%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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