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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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) |
Directions:
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 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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