Let-Um Have It Eggplant

* Exported from MasterCook *

LET-UM HAVE IT EGGPLANT

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Main dish
Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md To large eggplants
1 c Whole milk
1 tb Granulated garlic
2 c Ice cubes
2 c Seasoned bread crumbs
3 x Eggs
1 x Lemon
2 ts Salt
1 c Parmesan cheese
Peanut oil for frying
-----SAUCE-----
8 oz Pkg of Cream Cheese
1 lg Onion, finely chopped
1 bn Green onions, finely chopped
1 md Bell pepper, finely chopped
1 tb Garlic, finely chopped
4 oz Mushrooms, thinly sliced
1 t Lemon juice
ds White, red & black peppers
2 1/4 ts Liquid crab boil
1 c Butter (2 sticks)
1/2 lb Crabmeat
1 lb Shrimp (60-70)
2 tb Flour
1 pt Half & half
1 tb Worcestershire sauce
ds Tabasco sauce
ds Salt
1/2 ts 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.



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