Recipe: Copeland's of New Orleans Creole Eggplant Pirogue

EGGPLANT PIROGUE - menu description
Source: Copeland's

Our Best Seller: Fresh, Cajun-fried eggplant slices, stacked high and smothered in a delicious au gratin sauce with shrimp and crab claws. Served over angel hair pasta.

Copeland's of New Orleans Creole Eggplant Pirogue
Source: Frank's recipes

FOR SAUT ED EGGPLANT:
1 eggplant, sliced 1/2" thick
white flour
salt and pepper, to taste
1 egg
2 cups milk
seasoned breadcrumbs
FOR SHRIMP STOCK:
2 tablespoons butter
1 tablespoon fresh garlic, minced
2 tablespoons green onions, sliced
1 teaspoon fresh parsley, minced
50-60 shrimp, peeled
salt and pepper, to taste
FOR CREOLE SAUCE:
1/4 lb salted butter
1/4 lb yellow onions, diced
2 tablespoons minced garlic
1 tablespoon fresh basil, chopped
1/2 lb green bell peppers, diced
1/4 lb celery, diced
2 tablespoons sugar
1/4 lb roma tomatoes, diced
1 cup chicken stock
1/4 gallon tomato sauce
salt and pepper, to taste

FOR SAUTEED EGGPLANT:
In a bowl combine your egg with milk to make and egg wash. Set to the side. Next, season each side of eggplant slice with salt and pepper. Dust with flour, and shake off excess. Now submerge the eggplant in the egg wash. Make sure no dry flour spots remain. Shake off excess. Now, coat the eggplant with breadcrumbs. Fry eggplant for three minutes in a 350 F fryer. Drain. Place on plate.

FOR SHRIMP STOCK:
Melt butter in a 10" saut pan. Add garlic and toss. Add green onions and parsley. Saut without browning. This will take about 1 minute. Next. Add shrimp, salt, and pepper. Saut until shrimp are pink and begin to curl about 3/4 done.

FOR CREOLE SAUCE:
Melt butter in a stockpot or steam kettle. Saut onions, garlic and basil until onions are translucent. Add peppers, celery, sugar, salt, pepper, and diced tomatoes. Saut until peppers lose their bright color and begin to soften. This will take about five minutes. Next, add shrimp sauce and lower heat to a simmer until thick. Remember to stir frequently to prevent scorching. This will take 75 to 120 minutes depending on your batch size.

Serve with yellow rice. Cover with Creole sauce. Place fried eggplant on the side and enjoy.