Ingredients
-
1
-
14
-
4
-
2
-
1
-
-
-
-
4
-
4
-
4
-
-
-
-
Directions
Seafood Stuffed Eggplant (Aubergine) Casserole, From the cookbook, Cookin’ New Orleans Style (1993) The recipe is credited to Leon Galatoire from Galatoire’s , I found this to be very dry, I will have to experiment with a substitute for the suggested cream sauce , From the cookbook, Cookin’ New Orleans Style (1993) The recipe is credited to Leon Galatoire from Galatoire’s
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Steps
|
1
Done
|
Bake Eggplant in a Pan With Water at 350 For 30 Minutes. |
|
2
Done
|
Make the Cream Sauce by Blending the Flour Into the Butter and Gradually Adding Milk. Let Cool. |
|
3
Done
|
Scoop Out Eggplant Pulp, Leaving Shell Intact For Stuffing. |
|
4
Done
|
Saute Chopped Pulp, Scallion, Parsley, Shrimp and Crabmeat Together. |
|
5
Done
|
Add the Cream Sauce and Cook Together Until Heated Through. |
|
6
Done
|
Stuff Eggplant Shells With Mixture and Sprinkle With Bread Crumbs and Parmesan Cheese. |
|
7
Done
|
Bake at 350 For 25 to 30 Minutes or Until Tops Are Brown. |
