Let-Um Have It Eggplant
Yield
6 servingsPrep
20 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 1 | cup |
milk
whole |
|
| 1 | tablespoon |
garlic paste
|
* |
| 2 | cups |
ice cubes
|
|
| 2 | cups |
seasoned dry bread crumbs
|
|
| 3 | large |
eggs
|
|
| 1 | each |
lemon
|
|
| 2 | teaspoons |
salt
|
|
| 1 | cup |
Parmesan cheese
|
|
| 1 | x |
peanut oil
for frying |
*
|
| Sauce | |||
| 8 | ounces |
cream cheese
|
|
| 1 | large |
onions
finely chopped |
|
| 1 | bunch |
scallions, spring or green onions
finely chopped |
*
|
| 1 | medium |
sweet red bell peppers
finely chopped |
*
|
| 1 | tablespoon |
garlic
finely chopped |
|
| 4 | ounces |
mushrooms
thinly sliced |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | dash |
black pepper
|
*
|
| 2 ¼ | teaspoons |
liquid crab boil
|
* |
| 1 | cup |
butter
|
|
| ½ | pound |
crab meat
|
|
| 1 | pound |
shrimp
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | pint |
light cream (half&half)
|
*
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | dash |
salt
|
*
|
| ½ | teaspoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
eggplant
|
*
|
| 237 | ml |
milk
whole |
|
| 15 | ml |
garlic paste
|
* |
| 473 | ml |
ice cubes
|
|
| 473 | ml |
seasoned dry bread crumbs
|
|
| 3 | large |
eggs
|
|
| 1 | each |
lemon
|
|
| 1E+1 | ml |
salt
|
|
| 237 | ml |
Parmesan cheese
|
|
| 1 | x |
peanut oil
for frying |
*
|
| Sauce | |||
| 231.2 | ml/g |
cream cheese
|
|
| 1 | large |
onions
finely chopped |
|
| 1 | bunch |
scallions, spring or green onions
finely chopped |
*
|
| 1 | medium |
sweet red bell peppers
finely chopped |
*
|
| 15 | ml |
garlic
finely chopped |
|
| 115.6 | ml/g |
mushrooms
thinly sliced |
|
| 5 | ml |
lemon juice
|
|
| 1 | dash |
black pepper
|
*
|
| 11 | ml |
liquid crab boil
|
* |
| 237 | ml |
butter
|
|
| 226.8 | g |
crab meat
|
|
| 453.6 | g |
shrimp
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
light cream (half&half)
|
*
|
| 15 | ml |
worcestershire sauce
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | dash |
salt
|
*
|
| 2.5 | 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.
