I try to put some of my easy recipes on here, because I have followers who are learning to cook and want things that are easy to make and good to their soul.  Yes, I raised my hand too.  When it is        just me, I want good food but quick. So here goes a simple one.  The name says it all!

Ingredients
2 Medium Egg Plants
1 Box Zatarain's Fish Fry (seasoned one)
Two Eggs
Oil for deep frying or less Oil for air frying
1/2 Teaspoon Salt 
1/2 Teaspoon Pepper
2 Tablespoons lemon juice 

Instructions

     Before we start with the eggplant, break your eggs in a large bowl and add 1/2 cup water to them, then beat this together, add the salt, pepper, and lemon juice and beat in also.  Set aside.

      Pour Fish Fry into a zip lock bag and set aside.

     Peel the eggplant but leave the stem and a little peeling around the neck. Then cut the eggplant in slices leaving the stem attached. So don't cut all the way through the slices, turn it over and cut slices the opposite way.  This makes the eggplant look like attached French fries on a handle.  Put the eggplant in the egg mixture and coat well, you will have to separate the pieces to make sure it is coated well.  After you have it coated it well, drop into the fish fry bag and close it securely.  Shake it and easily move it around so that the attached pieces all get coated well, repeat with the other eggplant.  Drop eggplants into hot grease and deep fry until a golden brown and crispy.

     For those that like to Air Fry just place in your Fryer and spray a little oil coating and cook like you would French Fries.  

     Serve with Zatarain's Remoulade Sauce or make your own. Here is a recipe, just put all ingredients in your blender and blend until smooth.

2 Tablespoons Horseradish  
1/4 Cup Tarragon Vinegar
1 Tablespoons Ketchup
1 Teaspoon Paprika
1/2 Teaspoon Salt
1/4 Teaspoon Cayenne Pepper
1 Clove Garlic
1/2 Cup Salad Oil, I use Olive Oil
1/4 Cup Green Onions
1/4 Cup Chopped Celery



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INGREDIENTS
1 Bag Crawfish Tails
1 Block Cream Cheese
1 Cup of Half n Half
1 Cup Green Onions (diced)
1/2 Cup Parmesan Cheese
1 Stick Butter
Salt, Pepper, Cajun Spice, Garlic (to taste)
                                                  1/4 Teaspoon Ground Coriander
                                                  1 Tablespoon of Sugar
                                                  1 Large Carton of Chicken Broth
                                                  1 Red or Yellow Bell Pepper (diced)
                                                  1 Small Box of Spaghetti
 INSTRUCTIONS
     In a large non-stick skillet on low heat melt your butter, then adjust heat to med and add in half of the onions, all the bell pepper, salt, pepper, Cajun spice, garlic, sugar, and coriander.  I start out with 1/2 teaspoon of each except the coriander. 
      Simmer this until onions look a little wilted, then add in your block of cream cheese, parmesan cheese, and 1/2 the carton of chicken broth.  You want to slowly melt the cheeses by stirring often. 
      Once you have the cream cheese all melted add in the half n half, and crawfish tails, stir and then add the rest of your chicken broth.  Let this simmer a little, then take the taste test for spices.  You know what I mean, get that spoon and taste the liquid.  This is where your own taste buds come into play.  Add more spices for your own taste. 
​      After you have the spices taken care of, break up your box of spaghetti and add it into your skillet.  Cook on low until the spaghetti is done.  
     Then, sprinkle in the rest of the green onions and if you need it to be a little creamier, add a little half and half. Stir all together and serve this with a loaf of French Bread slathered in olive oil and garlic.  You can thank me later.  Enjoy!