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Crawfish Aubergine

 

12

Yield

3

servings

Prep

15

min

Cook

10

min

Ready

25

min

Trans-fat Free
 

Ingredients

6 each eggplant
slices, cut 3/8 inch thick, peeled
*
1 x batter mix
made of milk and egg
*
1 x all-purpose flour
*
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
2 cups heavy whipping cream
¼ cup Parmesan cheese
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 Sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 339g (12.0 oz)
Amount per Serving
Calories 92869% of calories from fat
 % Daily Value *
Total Fat 71g 109%
Saturated Fat 43g 216%
Trans Fat 0g
Cholesterol 446mg 149%
Sodium 1174mg 49%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 5%
Sugars g
Protein 73g
Vitamin A 59% Vitamin C 14%
Calcium 30% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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