Stuffed Eggplant "Pirogue"

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This is an excellent recipe. I live in Louisiana and if you want to cut some of the time it takes to make the dish, try slicing the eggplant into slices and frying them in lieu of making the boat. Just as tasty and a little easier. The boat is fabulous though. Save it for special occasions when you need the extra wow factor.

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THIS WAS EXCELLENT! Our Superbowl dinner! It was a little taste of NOLA while we are far away. I think I would call it moderately easy, once you finish all that prep work. Total took me 1.5 hours. This was a recipie that had eluded me, so I was really glad to find it! I will have it forever now! Thank you, Emeril and Food Network.

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I absolutely love this recipe! I will say it does take some time and you will probably make a mess but I will make this to the day I die!

One thing I did a little different, instead of using shrimp, I used crawfish meat! I think it es even better, maybe thats just because I live in Louisiana! You can get frozen crawfish tails in the frozen section of most southern grocery stores.

Even if you don't use crawfish, the recipe is toooooo m m m m good to pass up!!!

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Simply fabulous recipe! I don't care if it's Prudhomme's or Emeril's, it's worth the work. I agree, it's not "easy" but well worth the time to make. Unfortunately, these babies are slippery when baked so make sure you put them in a vessel that can catch them if they decide to slide. One accidentally fell off the side of my cookie sheet and hit my best friend in the side of the leg...we still can't decide which hurt worse, losing an eggplant or the burn on his leg ;

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This is a good recipe not thanks to Emeril but to Paul Prudhomme who published the identical recipe, word for word, in his 1983 "Louisiana Kitchen" cookbook.

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This was good. I only made it once. I need to try it again. But I agree with the other reviews. This was not easy and it took a lot of time but I would defintely try it again.

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but not so easy to make it!! I'm surprised Emerill left out the 3rd part of the trinity, celery. I added 1/4 cup of it and also added some heat via cayenne pepper to the cheese sauce. It took me about 2 hours to make this but it's well worth the effort. You'll see that after deep frying the eggplant "boats" that there are endless possibilities on how to fill it up. To make it easier on yourself, I would divide the recipe into 3 parts and have all the ingredients ready beforehand. Part 1 is the eggplant itself, part 2 is the cheese sauce, and part 3 being the seafood.

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I love eggplant and I have never seen or tried anything like this before. I think this is a fantastic, excellent recipe. I am going to make this for my parents next time I see them. Thank you Emeril.

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This recipe is excellent. It is always a hit. i do not consider it "Easy", however.

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I think it is better. But I don't think I would rate it as easy. It takes time and patience but it is worth it.