MAKES 6 TO 8 SERVINGS
Easy to prepare and perfect for any meal from breakfast or brunch to a light supper. Bake in mini-muffin tins for a special appetizer.
- 1 eggplant, peeled and cut into 1-inch cubes
- 4 strips bacon
- 1 medium onion, chopped
- 3 or 4 cloves garlic, chopped
- 4 ounces fresh mushrooms, sliced
- 1 pound Louisiana crawfish tails
- 6 eggs, lightly whisked
- 1/4 cup milk or half-and-half
- salt and freshly ground pepper to taste
- 1/4 cup fresh grated Parmesan cheese, in all
Preheat oven to 350ºF.
Add eggplant to a large pot. Add enough water to cover. Boil until tender, about 10 minutes. Drain.
While eggplant is cooking, slice bacon into 1/2-inch pieces and fry in a large skillet until crisp. Removebacon and drain on paper towel, reserving the bacon fat in the skillet.
Sauté the onion and garlic in the bacon fat until the onion is translucent, about 4 minutes. Add the mushrooms and cook until caramelized. Add the crawfish and cook until heated through. Add the eggplant, bacon, eggs, milk, salt, pepper, and half the Parmesan cheese. Stir gently to combine. Cook over medium-low heat, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes.
Remove from the heat and sprinkle the remaining cheese over the top. Place in the oven until the eggs are slightly puffed and the cheese is bubbly and golden brown, about 5 minutes. Remove from oven, transfer to a serving platter, and cool for 5 minutes before slicing. Serve immediately or at room temperature.