1/2 c. oil or 1/2 stick butter
1 lg. onion, chopped
2 lg. eggplants, peeled & sliced
1 lg. spoonful crawfish fat
1 rib celery, chopped
1 lg. bell pepper, chopped
4 cloves garlic, chopped
6 green onions, chopped
2 tbsp. minced parsley
1 tsp. poultry (Paul Prudhomme seasoning)
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. Tabasco sauce, optional
1 1/2 c. seasoned bread crumbs

Cut the eggplant in half and steam until soft. Remove; let cool. Scoop out all pulp and set aside. Fry the crawfish in a little of the oil-butter. Add onions and green onions. Cook 5 minutes. Add garlic, eggplant pulp, parsley and all seasonings. Mix well and cook additional 5 minutes.