1 eggplant (about 1 pound), peeled and
2 cups water
3 tsp salt, divided
1/2 cup each chopped celery, onions, and green pepper
2 tbs butter or margarine
3 cups cooked
cup (4 oz) crawfish tails
1/2 cup each dry bread crumbs and chopped parsley
1/4 tsp each garlic powder and ground black pepper
1/8 tsp ground red pepper
1/4 tsp paprika

Combine eggplant, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Drain. Cook celery, onions, and-green pepper in butter until tender crisp. Stir in eggplant, rice, crawfish, crumbs, parsley, garlic powder, and pepper. Turn into a buttered 2-quart casserole. Sprinkle with paprika. Bake at 375F for 25 to 30 minutes.

Makes 6 servings.