Crab and Eggplant Gratin - Country Roads Magazine

Ingredients

• 2 tbsp. butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp. flour
• 2 cups milk
• 2 cups chicken stock (or more milk)
• 2 tbsp. kosher salt
• 1 tsp. black pepper
• 1/4 tsp. cayenne
• 2 tsp. Louisiana hot sauce
• 2 tsp. lemon juice
• 2 lbs. eggplant, peeled, diced, and roasted with olive oil, salt, and pepper
• 1 cup breadcrumbs
• 2 tbsp. melted butter
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 oz. Parmesan, grated
• 1 lb. crab claw meat, picked through to remove any shells
• 3-4 large eggplants, cut into a large dice (you need about 10 cups) and roasted until completely cooked
• eggplant béchamel
• 6 oz. fontina, grated
• 6 oz. Parmesan, grated
• 1 bunch green onions, sliced
• breadcrumbs