Crawfish Aubergine
Submitted by mooney
Crawfish aubergine with crispy breaded eggplant topped by crawfish tails in a Parmesan cream sauce spiked with Tabasco. Where Cajun meets Italian on one glorious plate.
YIELD
3 servingsPREP
15 minCOOK
10 minREADY
25 minSomewhere between New Orleans and Naples, this dish found its groove.
Thick eggplant slices get breaded in Italian-style breadcrumbs and fried until shatteringly crisp. On top goes a creamy crawfish sauce made with butter, garlic, fresh basil, thyme, bell pepper, and heavy cream, all finished with grated Parmesan and a splash of Tabasco.
The crispy eggplant gives you that satisfying crunch. The crawfish cream sauce gives you that rich, indulgent blanket. Together, they’re something special.
This is restaurant-caliber food that you can pull off on a weeknight in about 25 minutes.
Kitchen Tips
- Peel the eggplant and cut slices to an even 3/8-inch thickness so they cook at the same rate.
- Get your oil hot before frying. If the eggplant absorbs oil instead of sizzling, the temperature is too low.
- Reduce the cream sauce until it coats the back of a spoon. Too thin and it slides right off the eggplant.
- A final shower of freshly grated Parmesan on top right before serving melts into a salty, nutty finish.
Ingredients
Directions
Season eggplant slices, milk and egg batter, flour and Italian bread crumbs with seasoned salt to taste.
Dip eggplant slices in flour, then egg batter and finally in the seasoned bread crumbs.
Prepare topping, then deep-fry or Sauté until golden brown on both sides.
Prepare topping by sauting onions, peppers, parsley, basil, thyme, garlic and seasoned salt in butter over medium heat.
Add heavy cream and reduce until thickened.
Add crawfish tails and heat thoroughly.
Add Parmesan cheese and Tabasco sauce.
Cook to desired consistency and serve over fried breaded eggplant slices.
Top with grated Parmesan cheese and garnish.
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