Louisiana Public Broadcasting Proudly Presents:
Ms. Lucy’s Cajun Classroom
Sample Recipes

	Ingredients: 1 2 2 2 1 1 ½ 1 ½ 1 3 1 3 ¼ 1 - 1 1½ 1 or 3 medium eggplant eggs, beaten cups flour cups oil stick butter or margarine cups chopped onions cups chopped bell pepper cup chopped celery cloves garlic, chopped pound crawfish tail meat tablespoons white wine cup chicken broth cup chopped green onion tops Salt and pepper to taste pound shredded Cheddar cheese cups Parmesan cheese 9-inch cornbread, crumbled, or 3 cups breadcrumbs Directions: Peel eggplant and slice into thin rounds. Dip slices in eggs, then dredge in flour. Fry eggplant in hot oil until golden brown on both sides. Drain eggplant on paper towels. Melt butter in a saucepan. Add onions, bell pepper, celery and garlic and sauté. Add crawfish tail meat and wine and cook 10 minutes. Add broth and green onions and season with salt and pepper. In a large baking pan or casserole dish, layer half the fried eggplant, all the crawfish mixture, all of both cheeses and half of cornbread crumbs. Layer with remaining eggplant slices and top with remaining cornbread. Cover with foil. Bake at 350 degrees for 30 to 40 minutes. Serves 6 to 8.

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