EGGPLANT JOSEPHINE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large eggplant
1 package (8-10 oz.) mozzarella cheese
1 can or 1 lb. fresh lump crabmeat
Italian (spaghetti) meat sauce
2 eggs
2 cups mayonnaise
1/2 T. Worcestershire sauce
Butter
Sauterne wine
2-3 T. dry mustard
Salt and white pepper to taste
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Directions: |
Directions:Eggplant: Peel and slice eggplant about 3/4 - 1-inch thick. Flour and fry eggplant until slightly brown.
Crabmeat Topping: Melt 1/2 stick butter and add 1/2 cup wine. Pick over crabmeat. Add meat to wine and butter. Boil about 6 minutes. Set aside.
Italian Meat Sauce: Any spaghetti type sauce is acceptable. Make sure meat is finely ground and smooth. Heat sauce and set aside.
Hollandaise topping: Beat 2 egg yolks until frothy. Blend in 2 cups mayonnaise and add 1/2 T. Worcestershire. Add salt and white pepper to taste. Add 2-3 T. dry mustard (the more mustard, the tangier the topping.)
Assemble eggplant, crab meat topping, meat sauce and shredded cheese in a shallow pan. Bake in oven at 450º until cheese is melted, bubbly and begins to brown. Remove from oven and serve in single slices. Top with heated Hollandaise. |
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