Eggplant 1

1 cup onions, finely chopped

1/2 cup red sweet pepper, chopped

1 cup mixed celery

1 stick butter (1/4 lb)

3 tablespoons flour

1 cup milk

1 pound white crab meat

2 eggplants

1 tablespoon salt

1 cup corn oil

1/2 cup olive oil

1/2 cup grated Parmesan

1 cup chopped almonds

Seasoned flour:

1 cup flour

1/2 teaspoon each: salt, red pepper and white pepper)

Preheat oven to 350F. Saute vegetables in butter, and season to taste. Sprinkle flour over mixture. Stir, add milk, and cook until thick. Add crab meat, stir, and set aside. Peel eggplant; slice into 3 pieces, lengthwise. Sprinkle with salt. Let sit for 15 minutes to remove bitterness. Rinse, and roll in seasoned flour. Heat oils, and fry eggplant until brown and crispy. Drain on paper towels. Place on buttered baking sheet. Divide crab mixture evenly on 6 slices. Sprinkle cheese and almonds over end piece. Set in oven to heat through.

Serves 6

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Cajun Country -- New Iberia, Louisiana