Ingredients

• 6 Tsp. unsalted butter
• 1 med-size eggplant (3/4 lb), peeled & cubed
• 1 Cup chopped yellow onions
• 1 ¼ tsp. Salt
• ½ tsp. Cayenne
• ¼ Cup all-purpose flour
• 2 ½ Cups milk
• ½ lb. Med. shrimp peeled & deveined
• ½ lb lump crabmeat
• 1 dozen shucked oysters, with their liquor
• ¼ C. grated parmigiano-reggiano cheese
• ¼ C. chopped green onion-green only

Directions

In a large skillet, melt 2 Tsp. of the butter over medium-high heat. Add the eggplant, onions, salt & cayenne & cook, stirring, until the vegetables are soft, 6 to 8 minutes.

Add the remaining 4 Tsp. butter & the flour and cook, stirring, for 3 minutes. Stream in the milk, stirring constantly, and cook until the mixture thickens, about 4 minutes.

Reduce the heat to medium & add the shrimp. Simmer for 4 minutes. Remove from the heat. Add the crabmeat, oysters, and cheese and green onions & stir gently to mix. Serve hot.