Seafood Au Gratin
Emeril Lagasse’s Eggplant & Seafood Au Gratin
Ingredients
6 Tsp. unsalted butter
1 med-size eggplant (3/4 lb), peeled & cubed
1 Cup chopped yellow onions
1 ¼ tsp. Salt
½ tsp. Cayenne
¼ Cup all-purpose flour
2 ½ Cups milk
½ lb. Med. shrimp peeled & deveined
½ lb lump crabmeat
1 dozen shucked oysters, with their liquor
¼ C. grated parmigiano-reggiano cheese
¼ C. chopped green onion-green only
Directions
In a large skillet, melt 2 Tsp. of the butter over medium-high heat. Add the eggplant, onions, salt & cayenne & cook, stirring, until the vegetables are soft, 6 to 8 minutes.
Add the remaining 4 Tsp. butter & the flour and cook, stirring, for 3 minutes. Stream in the milk, stirring constantly, and cook until the mixture thickens, about 4 minutes.
Reduce the heat to medium & add the shrimp. Simmer for 4 minutes. Remove from the heat. Add the crabmeat, oysters, and cheese and green onions & stir gently to mix. Serve hot.