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

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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