Crawfish and Eggplant w/Angel Hair Pasta2007-04-07
- Course: Main Dishes
- Yield : 10
- Servings : 10
- Prep Time : 30m
- Cook Time : 1:30 h
- Ready In : 2:0 h
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Angel hair pasta compliments this light, delicate sauce. No crawfish – Use Shrimp
Great Lenten Dish – Don’t like Eggplant – No Problem – Leave it off
- 2 - 3 pounds crawfish (the more the better)
- 1 large onion
- 1 large bell pepper
- 1 stick butter
- 3 tbsp olive oil
- 1 can cream of mushroom
- 1 can shredded Parmesan cheese (16oz)
- 1/2 cup white wine
- Angel Hair Pasta
- Sun-dried Tomatoes
- Lemon pepper seasoning
- Fried eggplant rounds
Sauté vegetables in melted butter and olive oil. Add the cream of mushroom soup and cook about 10 minutes, then add crawfish.
Cook another 10 minutes and add white wine. Let that cook down for a few minutes (to reduce the liquid and mix the flavors).
Then add 1/2 cup of cheese, seasonings and sprinkle about 1/2 teaspoon of the lemon pepper seasoning and sliced up sundried tomatoes. Let it simmer about 10 more minutes and turn off.
Layer a 9x11 baking dish with cooked angel hair pasta, about 1" thick. Top the pasta with 1/2 of the crawfish mixture. You may want to take fork and lightly toss the pasta so that the sauce coats all the pasta.
Layer the fried eggplant rounds on top of the pasta then pour the remaining crawfish sauce on top of the eggplant. Top with the remaining Parmesan cheese.
Cover with foil and bake about 30 minutes. Remove the foil and let it brown a little.
See Fried Eggplant Recipe Here - https://goo.gl/F6hu8f