Crawfish Aubergine
Yield
3 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| 453.6 | g |
crawfish tails
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 5 | ml |
seasoned salt
|
|
| 5 | ml |
garlic
chopped |
|
| 15 | ml |
scallions, spring or green onions
finely sliced |
|
| 15 | ml |
sweet red bell peppers
diced |
|
| 15 | ml |
basil
fresh and chopped |
|
| 15 | ml |
parsley leaves
finely chopped |
|
| 5 | ml |
thyme
|
*
|
| 5 | ml |
red hot pepper sauce
|
|
| 473 | ml |
heavy whipping cream
|
|
| 59 | ml |
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.
