re: Please remove sticky - replacement post below

The recipe looks daunting, but it's not. Just read through it and then make each part one at a time. I've made most of it other than frying the tortillas the day before and just reheating or bringing to room temp.

Crawfish Stuffed Eggplant "Tortillas" with Tomatillo Sauce(from Lee Bailey)

Tomatillo Sauce
1 lb tomatillos, husks removed
¼ medium onion, chopped
2 t minced garlic
1 t minced jalapeno pepper
1 T vegetable oil
½ c water
½ t salt
¼ t sugar

Salsa
2 C finely diced ripe tomatoes
3 T diced red bell pepper
3T diced green bell pepper
3 T minced white onion
2 t minced jalapeno pepper
1 generous T minced cilantro
1 t salt
½ t white pepper

“Tortillas”
6 1/8 inch thick slices of eggplant(cut from the center of a large eggplant)
1 C toasted bread crumbs
2 ½ t creole seasoning
1 c flour
2 eggs
½ C milk
½ C vegetable oil

Filling
1 T vegetable oil
3 T diced red bell pepper
3T diced green bell pepper
2 t minced garlic
3 T minced white onion
¾ lb crawfish tails
1 t creole seasoning
2 t Tabasco sauce
2 t worcestershire sauce
6 oz jalapeno cheese, shredded (can use Mexican velveeta)
2 T finely chopped green onion tops

Garnish
½ C chopped chives
½ C sour cream

Make the sauce. Puree the tomatillos, onion, garlic and jalapeno in a food processor.
Heat the oil in a nonreactive skillet over medium heat. Add the puree and bring to a boil. Reduce the heat and simmer for 10 minutes. Add water, salt and sugar and cook for another 12 to 15 minutes. Reserve.

Make the salsa. Mix all ingredients together and let marinate for at least an hour before serving. You can refrigerate this, but allow it to come back to room temperature before using.

Make the “tortillas. Pat the eggplant slices dry. Mix the flour with 2 teaspoons of creole seasoning and spread out on a piece of waxed paper. In a flat bowl, whisk the eggs and milk. Sprinkle the eggplant with ½ teaspoon of creole seasoning. Dip the slices first in the flour, then into the egg wash and then into the bread crumbs. Set aside on a tray.
Heat the oil to almost smoking in a large skillet over high heat. Fry the eggplant quickly until golden on both sides. Set aside to drain on paper towels.

Make the filling. Heat a skillet over high heat. Add the oil, peppers, garlic and onions and sauté for a minute or so. Add the crawfish, creole seasoning, tabasco and Worcestershire and continue to saute, stirring, for another 3 to 4 minutes. Remove fro heat and stir in the cheese and green onions.

Preheat the oven to 350 degrees.

Oil a small pan just large enough to hold the stuffed tortillas. Spread about 2 tablespoons of the filling over half of the an eggplant slice; fold the slice over carefully and transfer to the prepared pan. Repeat. (You can cover the dish with a damp cloth and hold for about an hour.) Bake until heated through, 5-10 minutes.

To serve. Mix the sour cream and chives. Heat the tomatillo sauce. Spread a slick of sauce on the individual plates and top with the tortilla. Garnish with the salsa and sour cream.

Serves 6.