White Pillars Eggplant Josephine

Step 1: Preheat oven to 450 degrees Fahrenheit

Step 2: Cook spaghetti in heavily salted water

Step 3: Drain

Step 4: Keep warm

Step 5: Butter and spray a 9 x 13 inch baking pan with non-stick spray and set aside.

Step 6: Pick through the crabmeat well to extract any small pieces of cartilage and/or shell.

Step 7: Peel the eggplant

Step 8: And slice into about 8 slices.

Step 9: Heat bacon fat in skillet over medium high heat.

Step 10: Dredge the eggplant in the flour, then the egg and last, breadcrumbs

Step 11: Brown both sides of the eggplant in the hot bacon fat.

Step 12: Set aside on paper towel to drain.

Step 13: Meanwhile

Step 14: In a small skillet, melt the butter and add the wine .

Step 15: Add the crabmeat and gently toss, letting low simmer for about 5 minutes.

Step 16: Spread 1 cup of the marinara sauce on the bottom of the baking dish.

Step 17: Layer the eggplant slices on top of the sauce, slightly overlapping pieces.

Step 18: Divide the crabmeat evenly on each slice of eggplant

Step 19: Sprinkle with salt, pepper and Cajun seasoning.

Step 20: Carefully pour the remaining sauce over the top of the crabmeat and sprinkle top with shredded mozzarella cheese.

Step 21: Cover and bake at 450 degrees F for about 20 minutes

Step 22: Uncover

Step 23: Add Parmesan

Step 24: Bake another 10 minutes or until hot and bubbly.

Step 25: Can also run under the broiler to brown the top if desired.

Step 26: Let sit for about 5 minutes before serving, while you make the hollandaise sauce.

Step 27: Place each serving over a bed of spaghetti noodles

Step 28: And spoon hollandaise over the top of each serving.