1 medium eggplant
2 eggs, beaten
2 cups flour
2 cups oil
1 stick butter or margarine
1-1/2 cups chopped onions
1-1/2 cups chopped bell pepper
1 cup chopped celery
3 cloves garlic, chopped
1 pound crawfish tail meat
3 tablespoons white wine
1/4 cup chicken broth
1 cup chopped green onion tops
salt and pepper to taste
1 pound shredded Cheddar cheese
1-1/2 cups Parmesan cheese
1 9-inch corn bread, crumbled,
or 3 cups bread crumbs

Peel eggplant and slice into thin rounds. Dip slices in eggs, then dredge in flour. Fry eggplant in hot oil until golden brown on both sides. Drain eggplant on paper towels.

Melt butter in a saucepan. Add onions, bell pepper, celery and garlic and sauté. Add crawfish tail meat and wine and cook 10 minutes. Add broth and green onions and season with salt and pepper.

In a large baking pan or casserole dish, layer half the fried eggplant, all the crawfish mixture, all of both cheeses and half of corn bread crumbs. Layer with remaining eggplant slices and top with remaining corn bread. Cover with foil. Bake at 350 degrees for 30 to 40 minutes. Servers 6 - 8.

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