Dude, I'm eating Eggplant Parmesan tonight, and it is awesome. If it wasn't my mother's secret recipe I'd give it to you (heck, it might even already be on this thread if one searches).
Oh, and BTW, any of your Scottish dishes can be turned Louisiana-style if one just substitutes "& rice" for "& tatties"...but I digress...
Here you go...got any seafood? This will work with just about anything, but it's called:
CRAWFISH ETOUFFEE
1/2 cup butter [that's a stick to me and mine]
2 tablespoons flour
1 medium onion, finely chopped
2 cloves garlic, chopped
2 cups peeled crawfish (or shrimp, or halibut, or whatever the heck you people eat)
1 cup water (I use stock or wine in this step, but whatever)
1 tablespoon finely chopped parsley
1 bay leaf (the recipe says "optional", but don't you believe it!)
salt and pepper (and myriad other things that you grab in the spice cabinet while searching for the salt and pepper)
Combine butter and flour. Cook over low heat until mixture is light brown [in other words make a roux, but do not tell yourself that you are making a roux because you will get nervous and burn it], stirring frequently. Add onions and garlic [etc, etc]. Saute[that means simmer over low heat] until onions[etc.]are tender. Add crawfish [or whatever]. Cook 5-10 minutes, stirring often. Add water [ha!], parsley, and bay leaf. Salt and pepper to taste [double-HA!]. Cover and cook 20-30 minutes. Serve over rice [NOT TATTIES!!!]. serves 4[triple HA!!!]
Any more questions? Just read this whole thread...some very good cooks have posted here...I am not fit to shine their spatulas...(Amen).