[Anonymous]

Copeland's of New Orleans Creole Eggplant Pirogue

1 eggplant, sliced ½" thick
white flour
salt and pepper, to taste
1 egg
2 cups milk
seasoned breadcrumbs

shrimp stock

2 tbsp butter
1 tbsp fresh garlic, minced
2 tbsp green onions, sliced
1 tspn fresh parsley, minced
50-60 shrimp, peeled
salt and pepper, to taste

Creole sauce

¼ lb salted butter
¼ lb yellow onions, diced
2 tbsp minced garlic
1 tbsp fresh basil, chopped
½ lb green bell peppers, diced
¼ lb celery, diced
2 tbsp sugar
¼ lb roma tomatoes, diced
1 cup chicken stock
¼ gal tomato sauce
salt and pepper, to taste

For sauteed eggplant: In a bowl combine your egg with milk to make and egg wash. Set to the side. Next, season each side of eggplant slice with salt and pepper. Dust with flour, and shake off excess. Now submerge the eggplant in the egg wash. Make sure no dry flour spots remain. Shake off excess.

Now, coat the eggplant with breadcrumbs. Fry eggplant for three minutes in a 350°F fryer. Drain. Place on plate.

For shrimp stock: Melt butter in a 10" saute pan. Add garlic and toss. Add green onions and parsley. Saute without browning. This will take about 1 minute.

Next, add shrimp, salt, and pepper. Saute until shrimp are pink and begin to curl, about ¾ done.

For Creole sauce: Melt butter in a stockpot or steam kettle. Saute onions, garlic and basil until onions are translucent. Add peppers, celery, sugar, salt, pepper, and diced tomatoes. Saute until peppers lose their bright color and begin to soften. This will take about five minutes.

Next, add shrimp sauce and lower heat to a simmer until thick.

Remember to stir frequently to prevent scorching. This will take 75 to 120 minutes depending on your batch size.

Serve with yellow rice. Cover with Creole sauce. Place fried eggplant on the side and enjoy.