Eggplant Napoleon with Crawfish Cream

When you want that rich and savory, sinful dish in the south nothing can beat this seafood 🦞 eggplant napoleon. Towering stacks of fried eggplant with crawfish and jumbo lump crabmeat. We tie it all together with a crawfish and tasso cream sauce served over linguine.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make sauce, brown diced tasso in olive oil. Add in diced onions and peppers and cook until soft. Add garlic and cook 3 more minutes.

Step 2

Add in 3 tbsp butter and melt. Sprinkle in flour to make a light roux and cook 3 minutes.

Step 3

Add in Rotel and seasoning. Start with Italian herbs. 1-1/2 tbsp Tonys and 1-1/2 tbsp paprika.

Step 4

Add in heavy cream and bring to simmer for 15 minutes.

Step 5

Add 1/2 lb. of crawfish tails with any fat and cook for 5 more minutes. Taste for seasoning and adjust to your liking. Set aside once done.

Step 6

Cook linguine.

Step 7

Slice eggplant to desired thickness. I don’t like to go more than a half inch on these.

Step 8

Heat oil to 350. Then start with a 3-step breading by seasoning flour in one bowl . Add eggs and milk and season and mix well in the next bowl. Add breadcrumbs and panko to the last bowl. Pass each pieces through flour first, then egg , then breadcrumbs making sure of an even coat.

Step 9

Fry the pieces until golden brown, flipping as needed. Set aside on wire rack once done.

Step 10

Sautee the remaining crawfish and crabmeat for 3 minutes and lightly cover with reserved sauce.

Step 11

Toss linguine in sauce to lightly cover.

Step 12

Assemble plate with pasta, 1 layer of eggplant, seafood then repeat eggplant and seafood.

Step 13

Fresh grate some Parmesan over top and serve.

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