Eggplant Josephine

By lmccraw

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

Preparation

Step 1

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.