Eggplant Josephine - cooking recipe

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)

Preparation

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\u00b0F 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.