Eggplant Josephine Recipe 55

EGGPLANT JOSEPHINE

Eggplant Josephine image

This recipe was given to me from a close friend. It comes from a famous restaurant (now closed) in Biloxi called the White Pillars Restaurant. You won't be disappointed. It is very good.

Provided by Bratalli

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 large eggplant
1 (8 ounce) bag shredded mozzarella cheese
1 lb crabmeat (canned or fresh)
2 pints meat, sauce
2 eggs
2 cups mayonnaise
1/2 tablespoon Worcestershire sauce
1/4 cup butter
1/2 cup sauterne white wine
2 -3 tablespoons dry mustard
salt, white pepper
1 1/2 cups oil (for frying)

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.

Nutrition Facts : Calories 1669.7, Fat 150.2, SaturatedFat 33.7, Cholesterol 259.2, Sodium 2280.4, Carbohydrate 40.5, Fiber 5.5, Sugar 12.4, Protein 40.4

EGGPLANT JOSEPHINE RECIPE - (5/5)

Eggplant Josephine Recipe - (5/5) image

Provided by lmccraw

Number Of Ingredients 14

Ingredients

Crab Meat topping:
1 large eggplant
2 T flour
Oilve oil to saute
1 pkg (8oz) mozzarella cheese (shredded)
1 jar Italian meat sauce
1 # crab meat
1/4 c butter 1/2 c Sauterne wine
Hollandaise sauce:
2 egg yolks
2 c mayonnaise
1/2 T Worcestershire Sauce
2 T dry mustard
salt, white pepper to taste

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.

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