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Ingredientes
- 2 c. water
- 1 tsp salt
- 1 lrg eggplant, peeled & sliced into 8 medallions
- 2 c. vegetable oil
- 2 c. flour
- 1 tsp Cajun Seasoning
- 2 x Large eggs
- 2 c. lowfat milk
- 1/2 tsp warm sauce
- 2 c. Italian bread crumbs
- 1 Tbsp. extra virgin olive oil
- 1/2 c. chopped onion
- 1/4 c. chopped green bell pepper
- 1/4 c. chopped celery
- 1 Tbsp. chopped garlic
- 1 x (10 oz) can Italian Style Diced Tomatoes, liquid removed
- 1 tsp dry basil
- 1/4 tsp dry thyme
- 1/4 tsp salt
- 1/2 tsp warm sauce
- 1 c. heavy cream
- 1/4 c. grated Parmesan cheese
- 1 lb lump crabmeat
- 1/4 c. minced green onions
- 2 tsp chopped parsley
Direcciones
- In a bowl stir together salt and water. Place eggplant medallions in bowl and allow them to soak for 30 min. Drain eggplant, rinse with cool water and pat dry. Return to bowl.
- Heat veg. oil to 325 F.
- In another bowl, season flour with 1/2 tsp. Cajun seasoning.
- In another bowl, beat together Large eggs, lowfat milk, remaining Cajun seasoning and warm sauce. In yet another bowl, place Italian breadcrumbs.
- Coat eggplant in seasoned flour, then dip into lowfat milk-egg mix and then coat with breadcrumbs, pressing firmly to make crumbs stick.
- Place breaded eggplant into heated oil. Fry 2 to 3 min on each side till brown. In a large skillet, heat extra virgin olive oil, add in onion, bell pepper, celery and garlic. Cook for 2 min, stir in Italian Style Tomatoes, basil, thyme, salt and warm sauce. Lower fire and simmer for 5 min or possibly till water is evaporated.
- Stir in heavy cream and cheese, continue to simmer till sauce starts to thicken slightly, about 5 to 7 min.
- Gently stir in lump crab, green onions and parsley, allow to simmer till crab is heated.
- Divide crab sauce between 4 plates and top with 2 medallions of eggplant.
- Yields 4 servings.
