Let-um Have It Eggplantfish, main dish, vegetables 2 medium to large eggplants 1 cup whole milk 1 tablespoon granulated garlic 2 cup ice cubes 2 cup seasoned bread crumbs 3 single eggs 1 single lemon 2 teaspoon salt 1 cup parmesan cheese 1 peanut oil for frying ----SAUCE---- 8 oz pkg of cream cheese 1 large onion, finely chopped 1 bunch green onions, finely chopped 1 medium bell pepper, finely chopped 1 tablespoon garlic, finely chopped 4 oz mushrooms, thinly sliced 1 teaspoon lemon juice 1 dash white, red & black peppers 2 1/4 teaspoon liquid crab boil 1 cup butter (2 sticks) 1/2 lb crabmeat 1 lb shrimp (60-70) 2 tablespoon flour 1 pint half & half 1 tablespoon worcestershire sauce 1 dash tabasco sauce 1 dash salt 1/2 teaspoon paprika Peel eggplants; cut into 1/2-inch thick circles. Place in large bowl of water with juice of one lemon and 2 Tbs. 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 1/2 stick butter in pan. Add 1/4 tsp. liquid crab boil and crab meat. Cook 2 minutes. Melt remaining 1/2 stick of butter in pan. Add 1/4 tsp. 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 & half, Tabasco, lemon juice, red, white and black peppers, 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. |
