1. 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. 2. Set aside, reserve removed pulp for another purpose or discard. 3. In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the Essence. 4. In a second shallow bowl combine the bread crumbs with 1 tablespoon of Essence. 5. In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of Essence. 6. Season the eggplant pirogues with 2 teaspoons of the Essence. 7. 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. 8. Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce. 9. Reserve 1/4 cup of the seasoned breadcrumbs and set aside. 10. In a medium saucepan melt 2 tablespoons of the butter over medium high heat. 11. 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. 12. Add the garlic and cook for 1 to 2 minutes, or until fragrant. 13. Add the remaining 4 teaspoons of flour and cook, stirring, for 1 minute. 14. Add the remaining 1 1/3 cups of milk, whisking continuously, and bring the sauce to a boil. 15. Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes. 16. Remove from the heat and add the cheese, stirring until melted. 17. Add the bay leaf and set aside, covered. 18. 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. 19. 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. 20. Add the reserved cheese sauce and stir well to combine. 21. Bring to a gentle simmer, stirring constantly to avoid scorching the bottom of the pan. 22. Taste and adjust the seasoning, if necessary. 23. In a large, deep skillet or Dutch oven, heat several inches of oil to 350ºF. 24. Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes. 25. Drain on paper-lined baking sheet. 26. 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. 27. In a small bowl combine the grated Parmesan with the 1/4 cup of reserved seasoned bread crumbs. 28. 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. 29. Garnish with fresh parsley and serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
