Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Eggplant slices -- cut 3/8"
Thick,
Peeled
Milk and egg batter
All-purpose flour
Italian bread crumbs
1 lb Louisiana crawfish tails
2 tb Butter of margarine
1 ts Seasoned salt
1 ts Garlic -- chopped
1 tb Green onions -- finely
Sliced
1 tb Red bell peppers -- diced
1 tb Basil -- fresh and chopped
1 tb Parsley -- finely chopped
1 ts Thyme
1 ts Tabasco sauce
2 c Heavy cream
1/4 c Parmesan cheese -- freshly
Grated

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 Saute until golden brown on both sides.
Prepare topping by Sauteing 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. Festival: Festivals Acadiens; TBA, 1995.
Recipe: Cafe Vermilionville.

Recipe By : Cajun Country Recipes

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