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Let-Um Have It Eggplant

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Submitted by rhoneise08

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

2 hrs

Ingredients

2 2
MEDIUM MEDIUM EGGPLANT *
1 237
CUP ML MILK
whole
1 15
TABLESPOON ML GARLIC PASTE *
2 473
CUPS ML ICE CUBES
3 3
LARGE LARGE EGGS
1 1
EACH EACH LEMON
2 1E+1
TEASPOONS ML SALT
1 237
1 1
X X PEANUT OIL
for frying *
Sauce
8 231.2
OUNCES ML/G CREAM CHEESE
1 1
LARGE LARGE ONIONS
finely chopped
1 1
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
finely chopped *
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
finely chopped *
1 15
TABLESPOON ML GARLIC
finely chopped
4 115.6
OUNCES ML/G MUSHROOMS
thinly sliced
1 5
TEASPOON ML LEMON JUICE
1 1
DASH DASH BLACK PEPPER *
2 ¼ 11
TEASPOONS ML LIQUID CRAB BOIL *
1 237
CUP ML BUTTER
½ 226.8
POUND G CRAB MEAT
1 453.6
POUND G SHRIMP
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 473
1 15
TABLESPOON ML WORCESTERSHIRE SAUCE
1 1
DASH DASH RED HOT PEPPER SAUCE *
1 1
DASH DASH SALT *
½ 2.5
TEASPOON ML PAPRIKA

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 824 61% 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?
Trans-fat Free, Good source of fiber
 

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