1 lb. Louisiana crawfish tailmeat

2 medium eggplants

1/2 c. chopped onion

1/3 c. chopped celery

1 clove garlic, minced

1 T. melted butter or margarine

1/3 c. Italian seasoned bread crumbs

1/4 t. garlic powder

1/4 t. celery salt

1/8 t. cayenne pepper

2 T. Italian seasoned bread crumbs

1 ½ t butter or margarine

Cut eggplants in half lengthwise. Remove pulp, leaving a 1/4″ to 1/2″ shell. Set shells aside and chop pulp. Cook onion, celery, garlic and eggplant pulp in 1 T. butter in a large skillet over medium-high heat, stirring constantly, 10-12minutes or until tender. Add crawfish and cook, stirring constantly, 3-5 minutes. Remove from heat and stir in 1/3 c. bread crumbs, garlic powder, celery salt and cayenne. Place eggplant shells on a baking sheet and spoon hot mixture into shells. Sprinkle with remaining bread crumbs and dot with butter. Bake at 350 degrees for 20-25 minutes. Serves 4.