Fried Eggplant with Crawfish, Sausage & Smoked Tomato Cream Sauce

Ingredients

• 1/4 stick butter  

• 1 rib celery diced  

• 1 cup diced red & yellow bell peppers  

• 1 white onion diced 

• 1/4 cup green onion  

• 1 cup of sliced cherry tomatoes 

• 3 garlic pods 

• 1/2 cup heavy cream  

• 1/4 cup white wine  

• ½ cup fresh mozzarella cheese  

• 1 cup Louisiana crawfish tail 

• 1 lb. browned sausage of choice  

• 2 tbsp. vegetable oil 

• 1 egg  

• bread crumbs  

• 1 eggplant (sliced) 

• Salt and pepper  
  

Instructions

Cut the eggplant into 1/2-inch-thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel. 

Whisk egg in a bowl and add breadcrumbs in a shallow dish. 

Dip slices in the egg mixture, then coat in the breadcrumb mixture. 

Meanwhile, heat a large skillet filled with about 1/4-inch of vegetable oil over medium-high heat. Heat until very hot (about 350°). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels).  
Brown sausage and save drippings.  In the same pan, sauté all vegetables until tender crisp. Remove and set aside.  Sauté cherry tomatoes until tender. Remove and set aside.  

Deglaze pan with white wine. Add vegetables back to pan & Add butter and melt 

Add crawfish and sausage.  

Add cream and cheese, reduce until thick, season to taste with hot sauce and creole seasoning. 

Serve over fried eggplant.