Instructions: In a bowl stir together salt and water. Place eggplant medallions in bowl and allow them to soak for 30 minutes. Drain eggplant, rinse with cold water and pat dry. Return to bowl.

Heat cooking oil to 325 F.

In another bowl, season flour with 1/2 teaspoon Cajun seasoning.

In another bowl, beat together eggs, milk, remaining Cajun seasoning and hot sauce. In yet another bowl, place Italian breadcrumbs.

Coat eggplant in seasoned flour, then dip into milk-egg mixture and then coat with breadcrumbs, pressing firmly to make crumbs stick.

Place breaded eggplant into heated oil. Fry 2 to 3 minutes on each side until brown. In a large skillet, heat olive oil, add onion, bell pepper, celery and garlic. Cook for 2 minutes, stir in Italian Style Tomatoes, basil, thyme, salt and hot sauce. Lower fire and simmer for 5 minutes or until water is evaporated.

Stir in heavy cream and cheese, continue to simmer until sauce starts to thicken slightly, about 5 to 7 minutes.

Gently stir in lump crab, green onions and parsley, allow to simmer until crab is heated.

Divide crab sauce between 4 plates and top with 2 medallions of eggplant.

Yields 4 servings.

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