Crawfish Aubergine

6 eggplant slices -- cut 3/8
1 thick,
1 peeled
1 milk and egg batter
1 all-purpose flour
1 italian bread crumbs
1 lb louisiana crawfish tails
2 tablespoon butter of margarine
1 teaspoon seasoned salt
1 teaspoon garlic -- chopped
1 tablespoon green onions -- finely
1 sliced
1 tablespoon red bell peppers -- diced
1 tablespoon basil -- fresh and chopped
1 tablespoon parsley -- finely chopped
1 teaspoon thyme
1 teaspoon tabasco sauce
2 cup heavy cream
1/4 cup parmesan cheese -- freshly
1 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.