Fried Eggplant w/ Crawfish Sauce

1 large             Eggplant, sliced ¼” thick

2 cups              Milk

3 large             Eggs

½ cup              All Purpose Flour

2 cups              Seasoned Bread Crumbs

2 cups              Olive Oil

½ tbsp.             Salt

½ tbsp.             Pepper

1 cup               Cheddar Cheese, grated

Mix milk and eggs together in medium bowl.  Let eggplant slices soak in egg wash mixture.  Place flour in medium bowl, dredge eggplant slices through flour.  Dip eggplant back into egg wash.  Place bread crumbs in medium bowl.  Dredge eggplant slices through bread crumbs.  Heat oil in a large frying pan over medium heat; fry eggplant until brown on each side.  Remove and drain eggplant on layered paper towels. Sprinkle eggplant with salt, pepper and grated cheese.

Crawfish Sauce:

½ cup              Onion, chopped                       ½ cup              Dry White Wine

½ cup              Green Pepper, chopped          2 tbsp.              All Purpose Flour

½ cup              Celery, chopped                      ½ cup              Seafood Stock

1 tbls.               Garlic, minced                                    1 tsp.                Tomato Paste

½ cup              Butter, melted                          2 lb.                 Crawfish Tails, peeled

¼ tsp.               Whole Dried Thyme                ½ cup              Green Onions, chopped

½ tsp.               Dried Basil                              ¼ cup              Fresh Parsley, chopped

¼ tsp.               Chili Powder                           ¼ tsp.               Hot Sauce

¼ tsp.               Creole Seasoning

Sauté Onion, green pepper, celery and garlic in butter with the thyme, basil, chili powder and Creole seasoning, stir well and cook for 15 minutes over low heat stirring occasionally.  Deglaze with wine, and then add flour, stirring constantly to avoid lumps until all the liquid is absorbed.  Add seafood stock, tomato paste and crawfish tails, cover and simmer 15 minutes.  Stir in green onions, parsley and hot sauce.  Cover and cook five minutes.  Remove from heat and let stand a few minutes before serving.  Serve over fried eggplant.  Enjoy!!