Eggplant Crawfish Casserole Recipe
Ingredients
| 6 medium-large eggplants, peeled and cubed | ||
| Onions | 1/2 Cup (16 tbs), chopped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Teaspoon, chopped | |
| 2 lbs. crawfish tails | ||
| Green onions | 1 Cup (16 tbs), chopped | |
| 2 tbs. bacon drippings, to saute onions and parsley | ||
| Soy sauce | 2 Tablespoon | |
| Salt | To Taste | |
| Louisiana hot sauce | 2 Teaspoon | |
| Olive oil, enough to grease bottom and sides of casserole | ||
| Dry white wine | 1 Cup (16 tbs) | |
| Seasoned bread crumbs | 2 Cup (16 tbs) | |
| Eggs | 4 , beaten | |
| Lea & perrins worcestershire sauce | 1 Tablespoon | |
Directions
Parboil eggplants until soft, then drain.
Saute onions and parsley in the bacon drippings.
Combine everything but bread crumbs in a big bowl and mix well.
Sprinkle bread crumbs on top and bake in a greased casserole for 1 hour at 325 degrees.
Saute onions and parsley in the bacon drippings.
Combine everything but bread crumbs in a big bowl and mix well.
Sprinkle bread crumbs on top and bake in a greased casserole for 1 hour at 325 degrees.
Chef
