Eggplant Josephine Recipe

Name: Eggplant Josephine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
CRABMEAT TOPPING: Melt butter and add wine. Pick over meat. Add crabmeat to wine and butter. Boil about 6 minutes set aside.
2
SPAGHETTI MEAT SAUCE: Any spaghetti type sauce is acceptable. Make sure the meat is finely ground smooth. Heat sauce and set aside.
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
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 450u00b0F 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.

1896

kcal

Calories

203

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large eggplant, 1 (8 ounce) bag shredded mozzarella cheese, 1 lb crabmeat (canned or fresh), 2 pints meat, sauce, and more.

Yes, Eggplant Josephine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Josephine

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