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Let-Um Have It Eggplant

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 medium eggplant
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1 cup milk
whole
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1 tablespoon garlic paste
*
2 cups ice cubes
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2 cups seasoned dry bread crumbs
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3 large eggs
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1 each lemon
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2 teaspoons salt
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1 cup Parmesan cheese
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1 x peanut oil
for frying
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Sauce
8 ounces cream cheese
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1 large onions
finely chopped
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1 bunch scallions, spring or green onions
finely chopped
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1 medium sweet red bell peppers
finely chopped
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1 tablespoon garlic
finely chopped
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4 ounces mushrooms
thinly sliced
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1 teaspoon lemon juice
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1 dash black pepper
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2 ¼ teaspoons liquid crab boil
*
1 cup butter
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½ pound crab meat
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1 pound shrimp
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2 tablespoons all-purpose flour
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1 pint light cream (half&half)
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1 tablespoon worcestershire sauce
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1 dash red hot pepper sauce
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1 dash salt
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½ teaspoon paprika
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Ingredients

Amount Measure Ingredient Features
2 medium eggplant
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237 ml milk
whole
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15 ml garlic paste
*
473 ml ice cubes
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473 ml seasoned dry bread crumbs
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3 large eggs
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1 each lemon
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1E+1 ml salt
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237 ml Parmesan cheese
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1 x peanut oil
for frying
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Sauce
231.2 ml/g cream cheese
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1 large onions
finely chopped
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1 bunch scallions, spring or green onions
finely chopped
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1 medium sweet red bell peppers
finely chopped
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15 ml garlic
finely chopped
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115.6 ml/g mushrooms
thinly sliced
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5 ml lemon juice
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1 dash black pepper
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11 ml liquid crab boil
*
237 ml butter
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226.8 g crab meat
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453.6 g shrimp
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3E+1 ml all-purpose flour
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473 ml light cream (half&half)
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15 ml worcestershire sauce
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1 dash red hot pepper sauce
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1 dash salt
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2.5 ml paprika
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 436g (15.4 oz)
Amount per Serving
Calories 82461% from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 33g 165%
Trans Fat 0g
Cholesterol 429mg 143%
Sodium 2456mg 102%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 10%
Sugars g
Protein 88g
Vitamin A 42% Vitamin C 18%
Calcium 44% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
 

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