Eggplant Belle Rose
PREP TIME: 1 hour

Normally, eggplant is thought of simply as a vegetable here in Louisiana. However, once again, we are borrowing from the classical style to produce a new dish, certain to take its place as a tradition on the Louisiana table.


  • 1 medium size eggplant
  • 1/2 cup vegetable oil
  • salt and cayenne pepper to taste
  • 1/4 cup water
  • 1 egg
  • 1 cup flour
  • 1/2 cup milk


  • 1/4 cup melted butter
  • 1/4 cup sliced green onions
  • 1 tsp diced garlic
  • 1/4 cup chopped mushrooms
  • 1 pound crawfish tails or lump crabmeat
  • 2 tsps chopped parsley
  • 1/2 ounce white wine
  • 1 tsp lemon juice
  • salt and cayenne pepper to taste
  • 12 ounces brown meunière sauce
  • 6 ounces hollandaise sauce

In a sauté pan, preheat oil to approximately 350 degrees F. In a mixing bowl, combine milk, water, and egg. Season to taste using salt and cayenne pepper. Whisk well using a wire whip. Cut six slices from center of eggplant, approximately 1/4 inch thick. Place in egg wash and set aside. Season one cup of flour to taste using salt and pepper. Remove eggplant from egg wash, dip in flour and pan fry until golden brown and tender to the touch, approximately three minutes on each side. Drain and keep warm.

In a sauté pan, melt butter over medium high heat. Sauté green onions, garlic and mushrooms approximately two to three minutes. Add crawfish tails or lump crabmeat, stir and cook one additional minute. Deglaze pan with white wine and lemon juice. Season to taste using salt and pepper. Continue cooking until crawfish or crabmeat is thoroughly hot. Place two ounces of meunière sauce in center of serving plate and top with one eggplant medallion. Distribute an equal amount of crawfish or crabmeat on each eggplant and garnish with hollandaise sauce and chopped parsley.

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