Eggplant Josephine Recipe 55 Recipes

EGGPLANT JOSEPHINE

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.

EGGPLANT JOSEPHINE RECIPE - (5/5)

Steps:

• 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.

EGGPLANT CAPONATA (SICILIAN VERSION)

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.