Stuffed Eggplant Pirogue - cooking recipe

Ingredients

2 large eggplants, peeled
1 cup all-purpose flour
4 teaspoons all-purpose flour
1 1/2 cups fine dry breadcrumbs
3 tablespoons essence seasoning or 3 tablespoons other creole seasoning, recipe follows
1 teaspoon essence seasoning or 1 teaspoon other creole seasoning, recipe follows
2 eggs
2 1/3 cups milk
5 tablespoons unsalted butter
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/2 teaspoon chopped fresh thyme leave
3/4 teaspoon salt
1 teaspoon minced garlic
1/2 cup heavy cream
1 1/2 cups grated cheddar cheese (may substitute other cheeses here, such as Gruyere or Brie)
1 bay leaf
vegetable oil, for frying
3/4 lb medium shrimp, peeled and deveined
3/4 lb lump crabmeat, picked over for shells and cartilage
1/4 cup dry white wine
1/3 cup finely chopped green onion
1/4 cup finely grated parmesan cheese
1 tablespoon finely chopped fresh flat leaf parsley

Preparation

Cut each eggplant into thirds lengthwise. Cut a thin flat slice off the curved side so that the eggplant pieces lay level, like little boats. Using a paring knife and spoon or melon baller, scoop out the flesh from the inside of the eggplant, leaving a 1/4-inch shell.
Set aside, reserve removed pulp for another purpose or discard.
In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the Essence.
In a second shallow bowl combine the bread crumbs with 1 tablespoon of Essence.
In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of Essence.
Season the eggplant pirogues with 2 teaspoons of the Essence.
Working 1 at a time, dredge the eggplant pirogues in the seasoned flour, shaking off excess, then in the egg wash, and finally in the seasoned bread crumbs.
Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce.
Reserve 1/4 cup of the seasoned breadcrumbs and set aside.
In a medium saucepan melt 2 tablespoons of the butter over medium high heat.
Add the onions, red bell pepper, 1/2 teaspoon of Essence, thyme, and 1/2 teaspoon of salt and cook until the onions are soft, about 4 minutes.
Add the garlic and cook for 1 to 2 minutes, or until fragrant.
Add the remaining 4 teaspoons of flour and cook, stirring, for 1 minute.
Add the remaining 1 1/3 cups of milk, whisking continuously, and bring the sauce to a boil.
Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes.
Remove from the heat and add the cheese, stirring until melted.
Add the bay leaf and set aside, covered.
In a large skillet melt 3 tablespoons of the remaining butter and, when hot, add the shrimp and cook until the shrimp are pink, about 1 minute.
Add the crabmeat, 1/2 teaspoon of Essence and 1/4 teaspoon salt, wine and green onions and cook for 1 minute, stirring occasionally but being careful not to break up the crabmeat.
Add the reserved cheese sauce and stir well to combine.
Bring to a gentle simmer, stirring constantly to avoid scorching the bottom of the pan.
Taste and adjust the seasoning, if necessary.
In a large, deep skillet or Dutch oven, heat several inches of oil to 350\u00b0F.
Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes.
Drain on paper-lined baking sheet.
Lay the fried eggplant boats on a baking sheet and spoon about 3/4 cup of the hot seafood filling onto the top of each.
In a small bowl combine the grated Parmesan with the 1/4 cup of reserved seasoned bread crumbs.
Divide the cheese-crumb mixture evenly among the tops of the filled eggplant pirogues and broil for 2 to 3 minutes, or until crumbs are lightly browned.
Garnish with fresh parsley and serve at once.