BATON ROUGE- Louisiana Bayou Bistro was back in the kitchen this week cooking up some delicious fried eggplant ponchartrain. Seeing it on television simply doesn't do the meal justice. Make sure you stop in the restaurant and grab a dish as soon as possible!

Check out the recipe below and make sure to watch 2une In next Wednesday to see Chef Chucky Lejeune's final dish of the month.

Fried Eggplant Ponchartrain

Seasoned Bread Crumbs

Ingredients
2 cups- Pancho breadcrumbs
1/4 cup- Grated parmesan cheese
2 tsp.- Italian seasoning
1 tsp. Black pepper
1 tsp. Salt

Procedure: Mix all ingredients in a large mixing bowl.

Ponchartrain Sauce

Ingredients
2 tbsp.- Butter
1/4 cup- Diced onion
2 tbsp.- Diced red bell pepper
1 tbsp.- Garlic
8 oz.- Shrimp
1 tbsp.- Blackened seasoning
1 tsp.- Salt
2 cups- Heavy cream
1/4 cup- Grated parmesan cheese
2 tbsp.- Chopped parsley
4 oz.- Jumbo lump crabmeat

Procedure:
1. In a sauce pan on medium heat, add butter and sautee the onions, bell peppers, garlic and shrimp for two minutes.
2. Add blackening seasoning, salt and heavy cream. Bring to a bubbling boil and add cheese. Cook for two minutes, add parsley and crabmeat.
3. Remove from heat and set aside.

Eggplant Frying Procedure

Ingredients
1 eggplant cut in 1/4 slices
2 cups- self-rising flour
2 cups- Buttermilk
2 cups- Seasoned breadcrumbs
Oil

Directions
1. Preheat oil to 350 degrees
2. Peel and slice eggplant, set aside
3. Dust eggplant in self-rising flour, then dredge in buttermilk and coat in breadcrumbs.
4. Fry at 350 for 2-3 minutes or until golden brown