Eggplant Crawfish Casserole

Name: Eggplant Crawfish Casserole
Ingredients: 6 medium-large eggplants, peeled and cubed; 1-½ cups onions, chopped; 2 tsp. garlic, chopped; 2 lbs. crawfish tails; 1 cup green onions, chopped; 2 TBS. bacon drippings, to sauté onions and parsley; 2 TBS. bacon drippings, to sauté onions and parsley; 2 TBS. bacon drippings, to sauté onions and parsley; 2 TBS. bacon drippings, to sauté onions and parsley; 2 TBS. soy sauce; Salt, to taste; 2 tsp. Louisiana hot sauce; Olive oil, enough to grease bottom and sides of casserole; Olive oil, enough to grease bottom and sides of casserole; 1 cup dry white wine; 2 cups seasoned bread crumbs; 4 eggs, beaten; 1 TBS. Lea & Perrins Worcestershire sauce

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

6 medium-large eggplants, peeled and cubed
1-½ cups onions, chopped
½ cup

Method

Parboil eggplants until soft, then drain. Sauté onions and parsley in the bacon drippings. Combine everything but bread crumbs in a big bowl and mix well. Sprinkle bread crumbs on top and bake in a greased casserole for 1 hour at 325 degrees.