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Best Eggplant

MyCookbook Recipe Database
MyCookbook Member: onemina1
Recipe Category: Vegetarian
Recipe Preparation Level: moderate
    2 large eggplants
    1 cup whole milk
    1 tbs garlic powder
    2 cups crushed ice
    2 cups seasoned bread crumbs
    3 eggs
    1 lemon
    2 tsps salt
    1 cup parmesan
    Peanut oil for frying

    SAUCE
    8 oz cream cheese
    1 lg onion, chopped
    1 bunch green onions, chopped
    1 med bell pepper,chopped
    1 tbs garlic, finely chopped
    1/2 lb mushrooms, sliced
    1 tsp lemon juice
    dash white, red & black peppers
    2 1/4 tsps crab boil
    2 sticks butter
    1/2 lb crabmeat
    1 lb shrimp (60-70)
    2 tbs flour
    1 pint half & half
    1 tbs worcestershire
    Tabasco sauce to taste
    Salt to taste
    1/2 tsp paprika

    Peel eggplants cut 1/2" thick. Place in large bowl of water with juice of one lemon and 2 tbs salt. After all pieces are covered with water, add ice. Set in refrigerator about 1 hour. In another bowl, mix eggs, 1 cup milk and garlic powder. Drain eggplants pat dry. Dip eggplant in egg mix, then in bread crumbs. Heat oil and fry. Place on paper towels and sprinkle with Parmesan 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 til pink. Drain

    In big pot, 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 little 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 til desired thickness. Add drained crabmeat and shrimp. Mix. Take off heat serve with eggplants. Serves about 6.

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