Crawfish Eggplant Casserole 1

2 medium eggplants

1 tablespoon lemon juice

4 tablespoons butter

1 large onion, finely chopped

1 tablespoon parsley, finely chopped

1 rib celery, finely chopped

1/2 bell pepper, finely chopped

3 cloves garlic, finely chopped

1 can Tony Chachere's etouffee sauce

1 pound peeled crawfish

2 tablespoons plain bread crumbs

To taste: Tony Chachere's creole seasoning

2 cups cooked rice

Italian style bread crumbs and butter

Peel and chop eggplant, then smother down in water and 1 tablespoon of lemon juice. In a separate pot saute onions, parsley, celery, bell pepper and garlic in butter until tender. Add Tony's etouffee sauce; simmer 10 minutes. Add 2 tablespoons Tony's seasoning (or season to taste). Add 2 tablespoons bread crumbs, 2 cups cooked rice. Mix well. Pour into casserole dish. Sprinkle Italian bread crumbs on top and dot with butter. Bake at 350F for 30 minutes.

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Cajun Country -- New Iberia, Louisiana