Stuffed Eggplant Pirogue

• large eggplants, peeled↗2
• cup all-purpose flour↗1
• teaspoons all-purpose flour↗4
• cups fine dry breadcrumbs↗1 1⁄2
• tablespoons essence seasoning or 3 tablespoons other creole seasoning, recipe follows3
• teaspoon essence seasoning or 1 teaspoon other creole seasoning, recipe follows1
• eggs↗2
• cups milk↗2 1⁄3
• tablespoons unsalted butter↗5
• cup finely chopped onion1⁄2
• cup finely chopped red bell pepper1⁄4
• teaspoon chopped fresh thyme leave1⁄2
• teaspoon salt↗3⁄4
• teaspoon minced garlic1
• cup heavy cream↗1⁄2
• cups grated cheddar cheese (may substitute other cheeses here, such as Gruyere or Brie)1 1⁄2
• bay leaf↗1
• vegetable oil, for frying↗
• lb medium shrimp, peeled and deveined↗3⁄4
• lb lump crabmeat, picked over for shells and cartilage↗3⁄4
• cup dry white wine↗1⁄4
• cup finely chopped green onion1⁄3
• cup finely grated parmesan cheese1⁄4
• tablespoon finely chopped fresh flat leaf parsley1

Step-by-step instructions

1. 1

   Cut each eggplant into thirds lengthwise. Cut a thin flat slice off the curved side so that the eggplant pieces lay level, like little boats. Using a paring knife and spoon or melon baller, scoop out the flesh from the inside of the eggplant, leaving a 1/4-inch shell.

2. 2

   Set aside, reserve removed pulp for another purpose or discard.

3. 3

   In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the Essence.

4. 4

   In a second shallow bowl combine the bread crumbs with 1 tablespoon of Essence.

5. 5

   In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of Essence.

6. 6

   Season the eggplant pirogues with 2 teaspoons of the Essence.

7. 7

   Working 1 at a time, dredge the eggplant pirogues in the seasoned flour, shaking off excess, then in the egg wash, and finally in the seasoned bread crumbs.

8. 8

   Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce.

9. 9

   Reserve 1/4 cup of the seasoned breadcrumbs and set aside.

10. 10

    In a medium saucepan melt 2 tablespoons of the butter over medium high heat.

11. 11

    Add the onions, red bell pepper, 1/2 teaspoon of Essence, thyme, and 1/2 teaspoon of salt and cook until the onions are soft, about 4 minutes.

12. 12

    Add the garlic and cook for 1 to 2 minutes, or until fragrant.

13. 13

    Add the remaining 4 teaspoons of flour and cook, stirring, for 1 minute.

14. 14

    Add the remaining 1 1/3 cups of milk, whisking continuously, and bring the sauce to a boil.

15. 15

    Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes.

16. 16

    Remove from the heat and add the cheese, stirring until melted.

17. 17

    Add the bay leaf and set aside, covered.

18. 18

    In a large skillet melt 3 tablespoons of the remaining butter and, when hot, add the shrimp and cook until the shrimp are pink, about 1 minute.

19. 19

    Add the crabmeat, 1/2 teaspoon of Essence and 1/4 teaspoon salt, wine and green onions and cook for 1 minute, stirring occasionally but being careful not to break up the crabmeat.

20. 20

    Add the reserved cheese sauce and stir well to combine.

21. 21

    Bring to a gentle simmer, stirring constantly to avoid scorching the bottom of the pan.

22. 22

    Taste and adjust the seasoning, if necessary.

23. 23

    In a large, deep skillet or Dutch oven, heat several inches of oil to 350ºF.

24. 24

    Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes.

25. 25

    Drain on paper-lined baking sheet.

26. 26

    Lay the fried eggplant boats on a baking sheet and spoon about 3/4 cup of the hot seafood filling onto the top of each.

27. 27

    In a small bowl combine the grated Parmesan with the 1/4 cup of reserved seasoned bread crumbs.

28. 28

    Divide the cheese-crumb mixture evenly among the tops of the filled eggplant pirogues and broil for 2 to 3 minutes, or until crumbs are lightly browned.

29. 29

    Garnish with fresh parsley and serve at once.