1 2 pound eggplant
4 tablespoons flour
2 tablespoons olive oil or canola oil
1 cup milk
1 cup chopped, cooked shrimp
1 pound fresh lump crab meat
1 cup bread crumbs
1 bunch green onions, chopped
1/2 teaspoon each thyme, garlic salt, basil, paprika, oregano
2 teaspoons minced garlic
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
Peel and cube eggplant. Boil in water until tender, drain. Make a roux with oil and flour, add milk and stir until thickened. Fold in eggplant and remaining ingredients. Place in greased baking dish for 30 minutes at 350F. Serves 8.
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