Preparation / Directions:
1. To prepare the eggplant, first peel and slice from top to bottom in 1/2 inch ovals.
2. Panee this by dipping eggplant first in white flour, followed by eggwash, then into bread crumbs. Deep fry until golden brown; place on plate.
3. To prepare cream sauce, reduce butter and heavy whipping cream in saucepan over medium heat until thickened. Add lemon juice. To finish the dish, boil shrimp in your favorite Cajun seasoning, drain and mix with crabmeat. Place mix of crabmeat and shrimp on top of eggplant and sprinkle with Parmesan cheese. Spoon lemon cream sauce over top.