1. To prepare the eggplant, first peel and slice from top to bottom in 1/2 inch ovals. 2. Panee this by dipping eggplant first in white flour, followed by eggwash, then into bread crumbs. Deep fry until golden brown; place on plate. 3. To prepare cream sauce, reduce butter and heavy whipping cream in saucepan over medium heat until thickened. Add lemon juice. To finish the dish, boil shrimp in your favorite Cajun seasoning, drain and mix with crabmeat. Place mix of crabmeat and shrimp on top of eggplant and sprinkle with Parmesan cheese. Spoon lemon cream sauce over top. Posted to recipelu-digest Volume 01 Number 416 by RecipeLu
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|Serving Size: 1 Serving (2186g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5250 (90%)|
|Amt Per Serving||% DV|
|Total Fat 583.4g||778 %|
|Saturated Fat 364.3g||1821 %|
|Monounsaturated Fat 157g|
|Polyunsanturated Fat 23.7g|
|Cholesterol 1909.5mg||588 %|
|Sodium 5413.1mg||187 %|
|Potassium 2838.9mg||75 %|
|Total Carbohydrate 82.3g||24 %|
|Dietary Fiber 25.1g||101 %|
|Sugars, other 57.2g|
|Protein 109g||156 %|
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Calories per serving: 5863
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