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    You are in: Home / Recipes / Eggplant Josephine Recipe
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    Eggplant Josephine

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Bratalli's Note:

    This recipe was given to me from a close friend. It comes from a famous restaurant (now closed) in Biloxi called the White Pillars Restaurant. You won't be disappointed. It is very good.

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    Ingredients:

    Servings:

    Units: US | Metric

    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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    Nutritional Facts for Eggplant Josephine

    Serving Size: 1 (580 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1669.6
     
    Calories from Fat 1351
    80%
    Total Fat 150.2 g
    231%
    Saturated Fat 33.6 g
    168%
    Cholesterol 259.2 mg
    86%
    Sodium 2280.4 mg
    95%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 5.4 g
    21%
    Sugars 12.4 g
    49%
    Protein 40.4 g
    80%

    The following items or measurements are not included:

    meat

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