Étouffée

In a large cast iron skillet over medium high heat, melt the butter. Add the onion, bell pepper, and celery and saute until the onion turns translucent, about 5 minutes. Add the garlic, lower the heat to a simmer, and stir to combine. Add the crawfish tail meat and stir to combine. Sprinkle the flour over the mixture, stir to incorporate, and add the stock. Stir until the stock thickens into a tight sauce-like consistency, about 5 minutes. Let simmer for 5 minutes longer and then turn off the heat. Season to taste with cayenne pepper, salt, and pepper along with a dash or two of hot sauce. Keep warm until ready to serve.

Eggplant

Slice the eggplant into 4 rounds of uniform 1-inch (2.5 cm) thickness. Place on a plate lined with paper towels. Sprinkle both sides with salt and place in the refrigerator for at least 1 hour or overnight.

In a cast-iron pot or skillet over medium-high heat, add oil to at least 3 inches (7.5 cm) deep. Bring the oil to a temperature of 350°F (180°C) on a fry thermometer.

Remove the eggplant from the refrigerator and use paper towels to remove any excess moisture or surface salt.

In a shallow bowl, add the flour and seasoning. Stir to combine.

In another shallow bowl, add the egg, milk, and hot sauce; whisk to combine.

In a third shallow bowl, add the bread crumbs.

Dip each eggplant round into the flour; add to the egg mixture; and coat with the bread crumbs.

Add the coated eggplant to the hot oil and fry until golden brown on both sides, 5 to 8 minutes. Remove and drain on paper towels. Lightly sprinkle with salt.

To serve, place the eggplant rounds on a platter and spoon a generous portion of étouffée over each. Sprinkle with green onions and serve family style