Let-Um Have It Eggplant
Submitted by rhoneise08
Fried eggplant rounds with Parmesan crust topped with a creamy crab and shrimp sauce flavored with liquid crab boil, cream cheese, and Tabasco. A Cajun-style showstopper.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
2 hrsThis is Louisiana cooking at full throttle. Breaded and fried eggplant rounds get sprinkled with Parmesan while hot, then smothered in a creamy crab and shrimp sauce that’s rich, spicy, and loaded with seafood.
The eggplant prep is old-school Southern. Soaking the sliced rounds in ice-cold lemon water pulls out the bitterness and firms up the flesh so it holds together during frying. Pat them bone dry before dipping in the egg-milk wash and breadcrumbs. Moisture is the enemy of a crispy crust.
The sauce is where this dish goes from good to legendary. Cream cheese melted into a butter roux with sauteed onions, bell pepper, celery, mushrooms, and garlic, then thinned with half-and-half. Liquid crab boil, Tabasco, and Worcestershire add the Cajun backbone. Crab and shrimp get stirred in last so they stay tender.
Chef Tips
- Soak the eggplant in ice water for a full hour. Rushing this step means bitter, soft slices that fall apart in the fryer.
- Fry in peanut oil for the cleanest flavor and highest smoke point. The eggplant should sizzle the moment it hits the oil.
- Cook the crab and shrimp separately in butter with crab boil before adding to the sauce. This layers the seasoning into the seafood itself.
- Serve immediately. The fried eggplant loses its crunch under the sauce, so timing matters.
Variations
- Crawfish version: Replace the crab with Louisiana crawfish tails for a more rustic, local take.
- Lighter option: Bake the breaded eggplant rounds instead of frying until golden and crispy.
- Over pasta: Skip the eggplant entirely and serve the crab-shrimp cream sauce over fettuccine for a simpler weeknight meal.
Ingredients
Directions
Peel eggplants; cut into ½-inch thick circles. Place in large bowl of water with juice of one lemon and 2 tablespoons 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 ½ stick butter in pan.
Add ¼ teaspoon liquid crab boil and crab meat. Cook 2 minutes.
Melt remaining ½ stick of butter in pan. Add ¼ teaspoon liquid crab boil and shrimp; cook until pink.
Drain meats in strainer.
SAUCE: In Dutch oven, melt 1 stick 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 and half, Tabasco, lemon juice, pepper, 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. Serves 6.
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