Chop green seasonings and saute in butter. Add crawfish, lemon juice, crawfish fat, wine, and a little water and let simmer. Slice eggplants into thin wedges and fry in a little oil until brown. Place layer of eggplant slices in the bottom of a buttered casserole dish. Then check crawfish mixture. Add bread crumbs to thicken and season to taste. Spoon In a layer of crawfish mixture over eggplant. Then sprinkle with Parmesan cheese and repeat until all ingredients are used up. Top with bread crumbs and bake 40 minutes at 350F.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana