Does anyone have the “Eggplant Josephine” recipe from the original White Pillars restaurant in Biloxi MS?
Here’s the Eggplant Josephine recipe, courtesy of The Commercial Appeal. Eggplant Josephine 1 large eggplant 2 tbsp. flour Olive oil, to saute 1 pkg. (8 oz.) mozzarella cheese, shredded 1 jar (26 oz.) Italian meat sauce Crab meat topping: 1 lb. crab meat 1/4 cup butter 1/2 cup Sauterne wine Hollandaise sauce: 2 egg yolks 2 cups mayonnaise 1/2 tbsp. Worcestershire sauce 2 tbsp. dry mustard Salt, white pepper to taste Peel eggplant and slice about 3/4 – to 1-inch thick. Flour and saute in olive oil until slightly brown. Set aside. To make crab meat topping: Melt 1/4 cup 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, a layer of meat sauce and a layer of shredded cheese. Bake at 450 degrees until cheese is melted, bubbly
