Crawfish Aubergine

• 6 each eggplant slices, cut 3/8 inch thick, peeled
• 1 x batter mix made of milk and egg
• 1 x flour, all-purpose
• 1 x bread crumbs italian style
• 1 pound crawfish tails
• 2 tablespoons butter or margarine
• 1 teaspoon seasoned salt
• 1 teaspoon garlic chopped
• 1 tablespoon scallions, spring or green onions finely sliced
• 1 tablespoon sweet red bell peppers diced
• 1 tablespoon basil fresh and chopped
• 1 tablespoon parsley leaves finely chopped
• 1 teaspoon thyme
• 1 teaspoon red hot pepper sauce
• 2 cups heavy whipping cream
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated freshly grated

1. Season eggplant slices, milk and egg batter, flour and Italian bread crumbs with seasoned salt to taste.
2. Dip eggplant slices in flour, then egg batter and finally in the seasoned bread crumbs.
3. Prepare topping, then deep-fry or Saute until golden brown on both sides.
4. Prepare topping by sauting onions, peppers, parsley, basil, thyme, garlic and seasoned salt in butter over medium heat.
5. Add heavy cream and reduce until thickened.
6. Add crawfish tails and heat thoroughly.
7. Add Parmesan cheese and Tabasco sauce.
8. Cook to desired consistency and serve over fried breaded eggplant slices.
9. Top with grated Parmesan cheese and garnish.

eggplant slices, batter, flour, bread crumbs italian style, crawfish tails, butter, salt, garlic, scallions, sweet red bell peppers, basil, parsley, thyme, red hot pepper sauce, heavy whipping cream, parmesan

Taken from recipeland.com/recipe/v/crawfish-aubergine-46909 (may not work)