Crab Eggplant Roulade & Cherry Tomato & Basil Chutney

• 2 Large eggplants
• Olive oil
• 1 Cup Flour
• 6 Beaten eggs
• Salt and pepper to taste
• 1 Pound lump crab meat
• 1 Cup seasoned bread crumbs
• 1/3 Cup Grated Parmesan cheese
• 1/4 Cup tbs. mayonnaise
• 4 Tbs. butter
• 1/4 Cup chopped green onion
• 3 to 4 Tbs. chopped parsley
• 1/2 Tbs. Old bay spice
• Cherry Tomatoes & basil Chutney
• Ingredients:
• 1 Tbs. Olive oil
• 1/3 Cup Shallots, minced
• 1 Pint Cherry Tomatoes
• 2 Tbs. Brown Sugar
• 1/3 Cup Golden Raisin
• 1/4 Cup chicken stock
• 2tbs. Basil, fine chopped
• Salt & pepper to taste

1. (Crab meat mixer) Start with a bowl, place crab meat, bread crumbs, parmesan cheese, mayonnaise, green onions, parsley and old bay spice and mix well. Cut eggplants into slices lengthwise; sprinkle salt and dust into flour, then into the egg wash. Place olive oil in a saute pan and heat, and then cook eggplant until light golden brown. Place eggplants on a plate with a paper towel. Take a spoon and scoop the crab mixer and place on top of each slice of eggplant and roll them into cigar shape. Put olive oil and place end-side-down in a large shallow baking pan. Bake at 350u0b0 for 8 minutes or until internal temperature reach 145F...Chutney In a small sauce pot place oil and shallots once shallots are translucent add tomatoes, sugar and raisins and cook for 4 minutes. Add stock salt and pepper and cook until almost dry. Take off the fire and fold in the basil at the last minute. Let it come to room temperature then serve.
2. Chutney can be refrigerated for up to a week.

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Taken from www.epicurious.com/recipes/member/views/crab-eggplant-roulade-cherry-tomato-basil-chutney-50181672 (may not work)