Eggplant Pirogue

1 large eggplant (cut 1/2 inch thick rounds)
1 egg
1/2 c half and half
1 1/2 yellow cornmeal
1 1/2 c. flour, white
1 tbsp. lemon pepper
2 tsp. salt
1 tsp. onion powder
1/2 tsp. paprika
1/2 tsp Tony Chachere’s
Panko breadcrumbs
canola oil
angel hair pasta

Seafood Sauce
1/2 c butter
3/4 c ap flour (for roux)
1/2 tsp Tony Chachere’s
1 tsp granulated onion
1/2 c crab or chicken stock
1 1/2 c half and half
1/4 c butter pieces
1 1/2 – 2 c parmesan cheese, freshly grated
1 Tbsp butter
1/2 tsp Zatarain’s liquid crab boil
3 lb medium shrimp, about 51-60 count, peeled and deveined
1/2 c white wine
salt & white pepper to taste

Soak the eggplant slices in water with 1 tsp salt for 10 minutes. Rinse well and pat dry.
In a medium bowl beat egg and half & half together.
In a 2nd medium bowl pour the bread crumbs.
In a 3rd medium bowl mix cornmeal, flour, lemon pepper, salt, onion powder, paprika and Tony Chachere’s together.

Then take a slice of eggplant and dip it in the egg mixture, then in the flour, then in the egg mixture again, then in the breadcrumbs. Make sure the eggplant is covered with the coating.
Layer them on cookie sheets. Put in refrigerator for 30 minutes to 1 hour.
Heat 1″ Canola oil in frying pan to 350 degrees. Cook for 2-2.5 minutes per side, until golden brown. Remove fried eggplant to a paper towel lined platter to drain.

Seafood Sauce:

Melt 1/2 cup butter in a small sauce pan over medium heat to make roux. Add 2/3 cup flour and stir together for at least 3 minutes. (will be darker and smell nutty)

In a separate saucepan bring stock, Tony Chachere’s and onion to a boil; thicken by whisking roux into stock. Boil 3 minutes, whisk in half and half and 1 tablespoon butter, bring to just a boil then add cheese. Simmer on low heat.

In separate pot sauté garlic in 1 tablespoon butter, add liquid crab boil and shrimp, cook for 1 1/2 minutes on each side, until pink in color. Add seafood to cheese sauce and simmer on low heat for about 20-30 minutes.

Cook angel hair pasta according to directions on the package.

Layer pasta, 2 slices eggplant and top with cheesy seafood sauce.