Directions:
- Cut each eggplant into thirds lengthwise. Cut a thin flat slice off the curved side so that the eggplant pieces lay level, like little boats. Using a paring knife and spoon or melon baller, scoop out the flesh from the inside of the eggplant, leaving a 1/4-inch shell.
- Set aside, reserve removed pulp for another purpose or discard.
- In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the Essence.
- In a second shallow bowl combine the bread crumbs with 1 tablespoon of Essence.
- In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of Essence.
- Season the eggplant pirogues with 2 teaspoons of the Essence.
- Working 1 at a time, dredge the eggplant pirogues in the seasoned flour, shaking off excess, then in the egg wash, and finally in the seasoned bread crumbs.
- Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce.
- Reserve 1/4 cup of the seasoned breadcrumbs and set aside.
- In a medium saucepan melt 2 tablespoons of the butter over medium high heat.
- Add the onions, red bell pepper, 1/2 teaspoon of Essence, thyme, and 1/2 teaspoon of salt and cook until the onions are soft, about 4 minutes.
- Add the garlic and cook for 1 to 2 minutes, or until fragrant.
- Add the remaining 4 teaspoons of flour and cook, stirring, for 1 minute.
- Add the remaining 1 1/3 cups of milk, whisking continuously, and bring the sauce to a boil.
- Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes.
- Remove from the heat and add the cheese, stirring until melted.
- Add the bay leaf and set aside, covered.
- In a large skillet melt 3 tablespoons of the remaining butter and, when hot, add the shrimp and cook until the shrimp are pink, about 1 minute.
- Add the crabmeat, 1/2 teaspoon of Essence and 1/4 teaspoon salt, wine and green onions and cook for 1 minute, stirring occasionally but being careful not to break up the crabmeat.
- Add the reserved cheese sauce and stir well to combine.
- Bring to a gentle simmer, stirring constantly to avoid scorching the bottom of the pan.
- Taste and adjust the seasoning, if necessary.
- In a large, deep skillet or Dutch oven, heat several inches of oil to 350ºF.
- Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes.
- Drain on paper-lined baking sheet.
- Lay the fried eggplant boats on a baking sheet and spoon about 3/4 cup of the hot seafood filling onto the top of each.
- In a small bowl combine the grated Parmesan with the 1/4 cup of reserved seasoned bread crumbs.
- Divide the cheese-crumb mixture evenly among the tops of the filled eggplant pirogues and broil for 2 to 3 minutes, or until crumbs are lightly browned.
- Garnish with fresh parsley and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 765.94 Kcal (3207 kJ) | ||
| Calories from fat | 362.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.26g | 62% | |
|---|---|---|---|
| Cholesterol | 166.8mg | 56% | |
| Sodium | 1405.29mg | 59% | |
| Potassium | 684.07mg | 15% | |
| Total Carbs | 62.46g | 21% | |
| Sugars | 13.62g | 54% | |
| Dietary Fiber | 6.97g | 28% | |
| Protein | 36.08g | 72% | |
| Vitamin C | 13.6mg | 23% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.5mg | 31% | |
| Calcium | 480.9mg | 48% | |
| Amount Per 100 g | |||
| Calories | 135.89 Kcal (569 kJ) | ||
| Calories from fat | 64.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 62% | |
|---|---|---|---|
| Cholesterol | 29.59mg | 56% | |
| Sodium | 249.33mg | 59% | |
| Potassium | 121.37mg | 15% | |
| Total Carbs | 11.08g | 21% | |
| Sugars | 2.42g | 54% | |
| Dietary Fiber | 1.24g | 28% | |
| Protein | 6.4g | 72% | |
| Vitamin C | 2.4mg | 23% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1mg | 31% | |
| Calcium | 85.3mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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