| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 30 minutes |
| Ready In: | 1 hour, 0 minutes |
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Eggplant was a classic staple in Cajun Country. This recipe came into fashion when crawfish also became a staple. Save and freeze the heel of your bread to make this wonderful casserole dish. |
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| Ingredients |
| 3 medium eggplants peeled and quartered |
1 1/2 cup chopped onions |
| 1 cup green bell pepper |
1/2 cup chopped celery |
| 1 garlic clove chopped fine |
1 tbsp oil (canola preferred) |
| 2 tbsp water |
1 pound crawfish tails rinsed |
| each: 1 tsp salt, 1/2 cayenne pepper and 1/2 black pepper |
4 slices bread, heel (nose) preferred broken in small pieces |
| 2 tbsp water |
1/3 cup seasoned bread crumbs |
| 1/4 cup parmesan cheese |
1/4 cup green onions chopped |
| 1/4 cup chopped fresh parsly |
4 tbsp seasoned bread crumbs |
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| Directions |
Peel and quarter the eggplants. Parboil in salty water until tender (10-15 minutes), remove from water and drain.
Saute onions, green pepper, celery and garlic in oil and 2 tablesppon of water until soft and clear (5 minutes).
Add crawfish, salt, black pepper and cayenne. Cover and cook over low heat for about 10 minutes. Dice eggplant and fold into the mixture.
Add bread, water, bread crumbs, cheese, green onions and parsely.
Place into a 9X13 casserole dish that has been coated with vegetable spray. Sprinkle with the seasoned bread crumbs. Bake 350 degrees for 30 minutes.
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