Let-Um Have It Eggplant Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

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

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