Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md To large eggplants 3 x Eggs
1 c Whole milk 1 x Lemon
1 tb Granulated garlic 2 ts Salt
2 c Ice cubes 1 c Parmesan cheese
2 c Seasoned bread crumbs Peanut oil for frying

---------------------------SAUCE--------------------------------
8 oz Pkg of Cream Cheese 1 c Butter (2 sticks)
1 lg Onion, finely chopped 1/2 lb Crabmeat
1 bn Green onions, finely chopped 1 lb Shrimp (60-70)
1 md Bell pepper, finely chopped 2 tb Flour
1 tb Garlic, finely chopped 1 pt Half half
4 oz Mushrooms, thinly sliced 1 tb Worcestershire sauce
1 ts Lemon juice ds Tabasco sauce
ds White, red black peppers ds Salt
2 1/4 ts Liquid crab boil 1/2 ts Paprika

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.
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.
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.

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