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1
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.
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2
Set aside, reserve removed pulp for another purpose or discard.
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3
In a shallow bowl combine 1 cup of the flour with 1 tablespoon of the Essence.
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4
In a second shallow bowl combine the bread crumbs with 1 tablespoon of Essence.
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5
In a third bowl combine the eggs with 1 cup of the milk and 1 teaspoon of Essence.
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6
Season the eggplant pirogues with 2 teaspoons of the Essence.
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7
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.
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8
Place eggplant pieces on a wire rack and set aside while you prepare the seafood sauce.
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9
Reserve 1/4 cup of the seasoned breadcrumbs and set aside.
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10
In a medium saucepan melt 2 tablespoons of the butter over medium high heat.
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11
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.
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12
Add the garlic and cook for 1 to 2 minutes, or until fragrant.
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13
Add the remaining 4 teaspoons of flour and cook, stirring, for 1 minute.
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14
Add the remaining 1 1/3 cups of milk, whisking continuously, and bring the sauce to a boil.
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15
Add the cream, return sauce to a boil, and cook until sauce is thickened and smooth, 1 to 2 minutes.
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16
Remove from the heat and add the cheese, stirring until melted.
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17
Add the bay leaf and set aside, covered.
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18
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.
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19
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.
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20
Add the reserved cheese sauce and stir well to combine.
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21
Bring to a gentle simmer, stirring constantly to avoid scorching the bottom of the pan.
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22
Taste and adjust the seasoning, if necessary.
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23
In a large, deep skillet or Dutch oven, heat several inches of oil to 350u00b0F.
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24
Fry the eggplants in the hot oil until golden brown, turning occasionally, about 2 to 3 minutes.
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25
Drain on paper-lined baking sheet.
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26
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.
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27
In a small bowl combine the grated Parmesan with the 1/4 cup of reserved seasoned bread crumbs.
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28
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.
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29
Garnish with fresh parsley and serve at once.
