Cajun Eggplant Sauce Food

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET

Steps:

• Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

EGGPLANT CREOLE

Steps:

• Preheat oven to 350 degrees.
• Peel and cut the eggplant into 1-inch cubes. Boil in salted water for 10 minutes.
• Drain and place the eggplant into a buttered casserole dish.
• In another pan, melt the butter, add the flour and stir until well blended. Add the tomatoes, peppers, onion, salt, pepper, bay leaf and cloves. Cook for five minutes.
• Pour the mixture over eggplant.
• Prepare the buttered breadcrumbs - Melt 2 tablespoon butter in a small skillet over medium low heat. As soon as butter is melted stir in 1 cup breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown. Or buy a package of Seasoned Croutons, place in a Ziploc bag and crush with a rolling pin.
• Cover with a thin layer of the buttered bread crumbs.
• Bake for 10 minutes and serve hot.

SPICY CAJUN DEEP FRIED EGGPLANT

Steps:

• In a bowl, combine the Parmesan cheese, the cornmeal, and the spices. Whisk to combine. In a second bowl, whisk together the eggs, the milk, and the hot sauce.
• Dip the eggplant slices first into the cornmeal mixture, then into the egg mixture, then back into the cornmeal mixture. Place on a metal baking sheet.
• Heat the oven to 200°F Place an empty baking sheet in the oven.
• Meanwhile, in a large, heavy (cast iron is best) skillet, heat 2 - 3 inches of vegetable oil over medium high heat to 350°F If the oil begins to smoke, remove the skillet from the heat until it cools down slightly.
• With tongs, carefully drop 3 - 5 of the coated eggplant slices into the hot oil. Do not overcrowd or the eggplant will simmer and not crisp up. Cook the eggplant until golden, then carefully turn over, about 2 minutes on each side.
• Drain briefly on paper towels. To keep warm until serving, place the fried eggplant slice in a single layer on the baking sheet in the oven.
• Allow the oil to return to 350°F before frying up the next batch.

DONALD LINK'S EGGPLANT CASSEROLE

Steps:

• For the béchamel: In a small saucepan over low heat, melt butter. Add flour and whisk until pale golden, about 5 minutes. Add milk, salt, white pepper and nutmeg, and whisk to combine thoroughly. Cook, whisking frequently, until thickened and smooth, 15 to 20 minutes. Remove from heat and set aside.
• For the casserole: Preheat oven to 400 degrees. Spread eggplant slices in a single layer on a baking sheet, and thoroughly coat both sides with olive oil and a sprinkling of salt and black pepper. Roast until fully cooked, 12 to 15 minutes, then remove from heat but do not turn off oven. Meanwhile, in a medium skillet over medium-low heat, sauté merguez until browned and fully cooked. Remove from heat and slice into 1/4-inch-thick rounds.
• Oil an 8-by-11, 2-inch-deep baking dish. Spread one-third of béchamel in baking dish. Top with half the eggplant, then half the fontina and half the merguez. Coat with half of the remaining béchamel. Top with remaining eggplant, fontina and merguez. Spread with remaining béchamel and the Parmesan.
• Bake until hot, bubbling and lightly browned, 12 to 15 minutes. Allow to rest for a minute or two, then serve.