Almost Copeland's Eggplant pirogue

in light of that last post, and kiki's confession of stealing recipes from Copelands, i begged her for it (exaggeration) and she gratefully obliged. i can't wait to try this!

Almost Copeland's Eggplant pirogue

This is my version of a dish at my favorite Cajun Restaurant in New Orleans. Cajun Fried Eggplant smothered in a delicious Au Gratin Sauce with shrimp, crab and crawfish. Serve over angel hair pasta and make sure you have warm French bread because you wont want to leave any of this rich sauce behind.

Au Gratin Seafood Sauce
¼ Cup Butter
¼ Cup Flour (for roux)

½ tsp. Cajun seasonings (Emeril)

1 tsp. Granulated Onion

½ C crab stock or chicken stock

1 ½ Cup half and half
¼ Cup Butter Pieces
1 ½- 2 C Parmesan cheese
1 TBS butter

½ tsp crab boil mix

2 Cups Cooked Shrimp
1 Cups Crawfish Tails
1 Cup Lump Crab

½ C white whine

Salt and pepper to taste

Fried Eggplant
1 eggplant (cut ½ inch thick pieces)

1 egg

½ C half and half

2 C fish fry

1 C bread Crumbs

1 C flour½ tsp Cajun seasonings or to taste

1 C flour

Garnish With Lemon

Preparation:
In a heavy saucepot bring stock, Cajun seasonings and onion to a boil; thicken by whisking roux into stock. Boil 3 minutes, whisk in half and half and butter, bring to just a boil add cheese. Simmer on low heat.

In Separate pot sauté garlic in 1-tablespoon butter, add seafood and crab boil mix cook for 3 minutes. Add seafood to white sauce. Simmer on very low heat.

Fry Eggplant Pirogues: soak the eggplant in water and 1 tsp salt for 10 minutes. Beat egg and half and half in bowl. Mix fish fry, breadcrumbs and seasonings in separate bowl. Flour in bowl. Dip eggplant in egg mixture, in flour, in egg and in breadcrumb mixture. Fry at 350 for 3-5 minutes or until golden brown.

Ladle sauce over eggplant and serve with angle hair pasta.