Crawfish Aubergine

6 eggplant slices -- cut 3/8
1 thick,
1 peeled
1 milk and egg batter
1 all-purpose flour
1 italian bread crumbs
1 lb louisiana crawfish tails
2 tablespoon butter of margarine
1 teaspoon seasoned salt
1 teaspoon garlic -- chopped
1 tablespoon green onions -- finely
1 sliced
1 tablespoon red bell peppers -- diced
1 tablespoon basil -- fresh and chopped
1 tablespoon parsley -- finely chopped
1 teaspoon thyme
1 teaspoon tabasco sauce
2 cup heavy cream
1/4 cup parmesan cheese -- freshly
1 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.