You can substitute or add small shrimp and/or crabmeat.

• 1 medium eggplant, peeled and cut into 8 slices
• 1 egg, beaten
• 1/4 cup flour
• 1/2 tsp salt
• Dash of cayenne pepper
• 1/2 inch oil in skillet

• 2 Tbsp butter or margarine
• 1 tsp flour
• Dash of salt and cayenne
• 1/4 cup milk or cream
• 1 green onion, cut diagonally
• Sprinkle of parsley
• 1 cup crawfish (and/or small shrimp/crabmeat)

1. Boil eggplant slices 10 minutes, until tender. Drain. Dip into beaten egg, then in mixture of flour, salt and cayenne.
2. Fry in oil. Drain and set aside.
3. In the meantime, make cream sauce of other ingredients and add the seafood.
4. Drizzle over eggplant slices.

Serves 2.

(Cotton)