STUFFED EGGPLANT PIROGUE

Steps:

• 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 350ºF.
• 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.