Eggplant Josephine

12 ingredients
4 steps

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)

Directions

  1. 1
    CRABMEAT TOPPING: Melt butter and add wine. Pick over meat. Add crabmeat to wine and butter. Boil about 6 minutes set aside.
  2. 2
    SPAGHETTI MEAT SAUCE: Any spaghetti type sauce is acceptable. Make sure the meat is finely ground smooth. Heat sauce and set aside.
  3. 3
    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).
  4. 4
    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.

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