Preheat oven to 350F. Peel, cube and cook eggplant in seasoned water. Add lemon juice to keep color. Cover the eggplant with water. When water is gone mash the eggplant well. Set aside in your heavy pot. Add the margarine, onions, bell peppers, celery and garlic. saute them well.
Lower the heat. Add soup, onions and parsley, oregano, Tabasco sauce and seasonings, Mix and stir. Add crawfish and cook 10 minutes. Add rice. Stir well.
Place in buttered casserole dish. Add bread crumbs, Cook until crumbs are brown.
Serves 6 to 8.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana