Categories: Vegetables, Main dish, Fish 
      Yield: 6 servings 
  
      2 md To large eggplants 
      1 c  Whole milk 
      1 tb Granulated garlic 
      2 c  Ice cubes 
      2 c  Seasoned bread crumbs 
      3 x  Eggs 
      1 x  Lemon 
      2 ts Salt 
      1 c  Parmesan cheese 
           Peanut oil for frying 
 
-----------------------------------SAUCE----------------------------------- 
      8 oz Pkg of Cream Cheese 
      1 lg Onion, finely chopped 
      1 bn Green onions, finely chopped 
      1 md Bell pepper, finely chopped 
      1 tb Garlic, finely chopped 
      4 oz Mushrooms, thinly sliced 
      1 ts Lemon juice 
        ds White, red & black peppers 
  2 1/4 ts Liquid crab boil 
      1 c  Butter (2 sticks) 
    1/2 lb Crabmeat 
      1 lb Shrimp (60-70) 
      2 tb Flour 
      1 pt Half & half 
      1 tb Worcestershire sauce 
        ds Tabasco sauce 
        ds Salt 
    1/2 ts Paprika 
  
  Peel eggplants; cut into 1/2-inch thick circles. Place in large bowl of 
  water with juice of one lemon and 2 Tbs. salt. After all pieces are 
  covered with water, add ice cubes on top. Set in refrigerator about 1 
  hour. In bowl, mix 3 eggs, 1 cup milk, granulated garlic. 
  Drain eggplants; pat dry with towel. Dip eggplant pieces in mixture, then 
  in bread crumbs. Heat peanut oil and fry to golden brown. Place on paper 
  towels and sprinkle with Parmesan cheese while hot. 
  Melt 1/2 stick butter in pan. Add 1/4 tsp. liquid crab boil and crab meat. 
  Cook 2 minutes. Melt remaining 1/2 stick of butter in pan. Add 1/4 tsp. 
  liquid crab boil and shrimp; cook until pink. Drain meats in strainer. 
  SAUCE: In Dutch oven, melt 1 stick of butter. Add white and green onions, 
  bell pepper, celery. Cook 3 minutes. Add garlic and mushrooms; cook 2 
  minutes. Add flour; mix well. Break cream cheese into small pieces, put in 
  pan and blend together until smooth. Add half & half, Tabasco, lemon 
  juice, red, white and black peppers, paprika and Worcestershire sauce. Mix 
  well and cook on medium until desired thickness. Add drained crabmeat and 
  shrimp. Mix well. Take off heat; serve with eggplants. Serves 6.