Eggplant Josephine Recipes

EGGPLANT JOSEPHINE

Steps:

• CRABMEAT TOPPING: Melt butter and add wine. Pick over meat. Add crabmeat to wine and butter. Boil about 6 minutes set aside.
• SPAGHETTI MEAT SAUCE: Any spaghetti type sauce is acceptable. Make sure the meat is finely ground smooth. Heat sauce and set aside.
• HOLLANDAISE TOPPING: Beat 2 egg yolks until frothy. Blend in 2 cups mayonnaise and add 1/2 tablespoon Worcestershire sauce. Add salt and white pepper to taste. Add 2 to 3 tablespoons dry mustard (the more mustard the more tangy the topping).
• EGGPLANT: Peel and slice the eggplant about 3/4 to 1 inch thick. Flour and fry eggplant until slightly brown. Assemble in a shallow pan the Eggplant, then crab meat topping, meat sauce, shredded cheese. Bake in oven at 450°F until cheese is melted, bubbly and begins to brown. Remove from oven. Serve single slice on a plate. Top with heated hollandaise topping. My oven takes 15 minutes. You do have to watch this somewhat.

EGGPLANT JOSEPHINE RECIPE - (5/5)

Steps:

• Peel eggplant and slice about 3/4 to 1" thick. Flour and saute in olive oil until slightly brown. Set aside. To make crab meat topping: Melt 1/4 c butter and add wine. Add crab meat and simmer about six minutes. Set aside. To make Hollandaise sauce: Beat 2 egg yolks until frothy. Blend in mayonnaise and add Worcestershire. Add salt, white pepper and dry mustard. When ready to bake, lay one layer of eggplant slices in shallow pan. Cover with a layer of crab meat, alayer of meat sauce and a layer of shredded cheest. Bake at 450F until cheese is melted, bubbly and begins to brown. Servie with heated Hollandaise on each slice.

CAPONATA (EGGPLANT APPETIZER)

Steps:

• In a 4 quart sauce pan heat 2 tablespoons oil over medium heat.
• Add onion and celery cook covered 10 minutes, stirring often.
• Add next 8 ingredients, heat to boil
• Cover, simmer on low 20 minutes.
• In a large non stick skillet heat 4 tbsp oil over medium heat. Add eggplant cook 10 minutes or until tender stirring often.
• Stir tomato mixture into eggplant.
• Serve on slices of toasted french bread.