Recipe - Let-Um Have It Eggplant

2 md To large eggplants
1 cup Whole milk
1 tablespoon Granulated garlic
2 cup Ice cubes
2 cup Seasoned bread crumbs
3 x Eggs
Lemon
2 teaspoon Salt
1 cup Parmesan cheese
Peanut oil for frying

SAUCE
8 ounce Pkg of Cream Cheese
1 lg Onion, finely chopped
1 bn Green onions, finely chopped
1 md Bell pepper, finely chopped
1 tablespoon Garlic, finely chopped
4 ounce Mushrooms, thinly cut or sliced up
1 teaspoon Lemon juice
ds White, red & black peppers
2 One fourth teaspoon Liquid crab boil
1 cup Butter (2 sticks)
One half pound Crabmeat
1 pound Shrimp (6070)
2 tablespoon Flour
1 pt Half & half
1 tablespoon Worcestershire sauce
ds Tabasco sauce
ds Salt
One half teaspoon Paprika

Peel eggplants; cut into 1/2inch thick circles. Place in large bowl of
water with juice of one lemon and 2 Tbs. salt. After all pieces are covered
with water, add ice cubes on top. Set in refrigerator about 1 hour. In
bowl, mix 3 eggs, 1 cup milk, granulated garlic. Drain eggplants; pat dry
with towel. Dip eggplant pieces in mixture, then in bread crumbs. Heat
peanut oil and fry to golden brown. Place on paper towels and sprinkle with
Parmesan cheese while hot. Melt One half stick butter in pan. Add One fourth tsp.
liquid crab boil and crab meat. Cook 2 minutes. Melt remaining One half stick of
butter in pan. Add One fourth tsp. liquid crab boil and shrimp; cook until pink.
Drain meats in strainer. SAUCE: In Dutch oven, melt 1 stick of butter. Add
white and green onions, bell pepper, celery. Cook 3 minutes. Add garlic and
mushrooms; cook 2 minutes. Add flour; mix well. Break cream cheese into
small pieces, put in pan and blend together until smooth. Add half & half,
Tabasco, lemon juice, red, white and black peppers, paprika and
Worcestershire sauce. Mix well and cook on medium until desired thickness.
Add drained crabmeat and shrimp. Mix well. Take off heat; serve with
eggplants. Serves 6.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini