Stuffed Eggplant Pirogue

"A pirogue is a small, flat-bottomed boat of a design associated particularly with West African fishermen and the Cajuns of the Louisiana marsh." This recipe sounded so delicious but it seemed scary to me. I figured I'd bite the bullet and make it anyway! This is an Emeril Lagasse recipe :) Of course it uses Essence seasoning or other Creole seasoning, there are many recipes on zaar that can be used. I had help with this, the Chef here allowed me to think that I did all the work, nice guy! Recipe courtesy of the FoodNetwork.com The recipe claimed 30 min prep it was more like 45 min.

• Ready In: 1 hr
• Serves: 6

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

Directions

1. 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.
2. Set aside, reserve removed pulp for another purpose or discard.
3. In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the Essence.
4. In a second shallow bowl combine the bread crumbs with 1 tablespoon of Essence.
5. In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of Essence.
6. Season the eggplant pirogues with 2 teaspoons of the Essence.
7. 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.
8. Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce.
9. Reserve 1/4 cup of the seasoned breadcrumbs and set aside.
10. In a medium saucepan melt 2 tablespoons of the butter over medium high heat.
11. 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.
12. Add the garlic and cook for 1 to 2 minutes, or until fragrant.
13. Add the remaining 4 teaspoons of flour and cook, stirring, for 1 minute.
14. Add the remaining 1 1/3 cups of milk, whisking continuously, and bring the sauce to a boil.
15. Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes.
16. Remove from the heat and add the cheese, stirring until melted.
17. Add the bay leaf and set aside, covered.
18. 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.
19. 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.
20. Add the reserved cheese sauce and stir well to combine.
21. Bring to a gentle simmer, stirring constantly to avoid scorching the bottom of the pan.
22. Taste and adjust the seasoning, if necessary.
23. In a large, deep skillet or Dutch oven, heat several inches of oil to 350ºF.
24. Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes.
25. Drain on paper-lined baking sheet.
26. 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.
27. In a small bowl combine the grated Parmesan with the 1/4 cup of reserved seasoned bread crumbs.
28. 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.
29. Garnish with fresh parsley and serve at once.