6                    Eggplant slices -- cut 3/8"
                        Thick,
                        Peeled
                        Milk and egg batter
                        All-purpose flour
                        Italian bread crumbs
   1       lb           Louisiana crawfish tails
   2       tb           Butter of margarine
   1       t            Seasoned salt
   1       t            Garlic -- chopped
   1       tb           Green onions -- finely
                        Sliced
   1       tb           Red bell peppers -- diced
   1       tb           Basil -- fresh and chopped
   1       tb           Parsley -- finely chopped
   1       t            Thyme
   1       t            Tabasco  sauce
   2       c            Heavy cream
     1/4   c            Parmesan cheese -- freshly
                        Grated
  Season eggplant slices, milk and egg batter, flour and
  Italian bread crumbs with seasoned salt to taste. Dip
  eggplant slices in flour, then egg batter and finally
  in the seasoned bread crumbs. Prepare topping, then
  deep-fry or Saute until golden brown on both sides.
  Prepare topping by Sauteing onions, peppers, parsley,
  basil, thyme, garlic and seasoned salt in butter over
  medium heat. Add heavy cream and reduce until
  thickened. Add crawfish tails and heat thoroughly. Add
  Parmesan cheese and Tabasco  sauce. Cook to desired
  consistency and serve over fried breaded eggplant
  slices. Top with grated Parmesan cheese and garnish.
  Festival: Festivals Acadiens; TBA, 1995. Recipe: Cafe
  Vermilionville.
  Recipe By     : Cajun Country Recipes
  From: