Eggplant Casserole 1

1 pound crawfish, with fat
1 onion, chopped
1 clove garlic, chopped fine
1 egg, beaten
1 stick butter (1/4 lb)
1 cup Parmesan cheese
1 tablespoon white wine
1 tablespoon lemon juice
1 bell pepper, chopped
2 eggplants sliced
Bread crumbs
Onion tops
Seasonings to taste

Chop green seasonings and saute in butter. Add crawfish, lemon juice, crawfish fat, wine, and a little water and let simmer. Slice eggplants into thin wedges and fry in a little oil until brown. Place layer of eggplant slices in the bottom of a buttered casserole dish. Then check crawfish mixture. Add bread crumbs to thicken and season to taste. Spoon In a layer of crawfish mixture over eggplant. Then sprinkle with Parmesan cheese and repeat until all ingredients are used up. Top with bread crumbs and bake 40 minutes at 350F.

Serves 6.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana