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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Seafood, Eggs, Dairy, Grains, Meats	Dutch	Vegetables, Main dish, Fish	6	Servings

INGREDIENTS

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

INSTRUCTIONS

SAUCE
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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