University Station RV Resort, Auburn, AL, Amenities, Camping And RV Lots

Ingredients:

Eggplant

Italian breadcrumbs

Parmesan

Andoui

Bell/onion/garlic

Mozzarella

Crabmeat

Directions:

Peel eggplant, cut chunks, boil. Onions, bell, garlic, sauté. Mix and mash. 3 eggs, Sauté shrimp/andoui. Mix. Evaporated milk. Layer shredded cheese. Remember everything is done, now bake at 350 just enough to melt cheese.



Ingredients:

5 medium eggplant (preferably homegrown)

2 green bell peppers, diced

`1 red bell pepper. diced

2 large onions, diced

6 cloves garlic, minced

Olive oil

Tony Chachere's Creole Seasoning (or similar Cajun seasoning blend)

1 pound Andouille sausage, sliced (and/or Italian sausage, removed from casing, crumbled)

1 pound lump crabmeat (Watch out for cartilage!)*

3 pounds shrimp, peeled, deveined if you must

About 1 generous cup Italian bread crumbs

3 large eggs, beaten

1/4 to 1/2 cup evaporated milk

1 pound shredded mozzarella

Freshly grated Parmesan to top casserole

* If you are on any kind of budget whatever, you may choose to omit the crabmeat. John chose to go overboard for this auspicious occasion.

Directions:

Peel the eggplant and cut into medium chunks. Place in a large saucepan or small stock pot and cover with water. Bring to a boil, then lower heat to a simmer and cook, stirring occasionally, until the eggplant is very tender. Drain off the cooking liquid, then mash the eggplant with a potato masher. Place the smushed eggplant in a huge mixing bowl unless there is a whole lot of room left in pan/pot. Add some salt. Meanwhile (while the eggplant is cooking) get out your best large cast iron skillet (or favorite large sauté pan), cover the bottom with olive oil, and add the bell pepper, onion, and garlic. Sauté gently over medium- low heat, stirring occasionally, until the vegetables are just tender( a little Tony's). I think she used it later to season the shrimp. Add the sautéed veggies to the eggplant, and proceed to sauté the sausage, crabmeat and shrimp (separately) in the same skillet. You'll probably need to add a bit more olive oil... no point in skimping when you're cooking Cajun style! And PLEASE be very careful not to overcook the shrimp... just a light sauté till they turn pink, okay? Shrimp can turn to rubber in nothing flat...... as you finish sautéing these delicacies, add them to the eggplant mixture and mix gently. Then add the bread crumbs and eggs; mix gently again. Then add the milk and stir gently. How much milk? Good question. This is where your culinary judgment comes in. It's difficult to be exact with such measurements because it really depends on how much liquid is in the mixture at that point... how well did you drain the eggplant, how much liquid was added to the mixture with the veggies, etc., the point is to add enough bread crumbs and milk to produce a mixture approximately the consistency of a good cornbread dressing. If you've never made cornbread dressing you'll just need to wing it. Not soupy, but not dry. Now get out a big rectangular casserole - at least 13x9 inches. A lasagna pan would be better... or maybe a large oval Corning Ware casserole (a Thanksgiving favorite). You get the idea. Either spray it with nonstick cooking spray or coat with olive oil, and make 3 layers: 1/2 of the egg- plant mixture, then the mozzarella, then remaining eggplant. If you are making the casserole early in the day, cover it and set aside. When ready to prepare dinner, top the casserole with a generous amount of grated Parmesan and bake it, uncovered, at 350 degrees F just long enough to heat through and melt the Parmesan to make a beautiful, delicious crust, about 20 minutes or so. Bon appétit, cher!