This is 2 pieces of Eggplant breaded and deep fried. Topped with homemade Marinara sauce (See recipe on previous post), sauteed Colossal Crab, Provolone Cheese and Bearnaise Sauce. This dish has been served along the Gulf Coast of Mississippi in one form or another for the last 40 years. The restaurant that was famous for it was The White Pillars, in Biloxi. The owners had such great success with this dish as Eggplant Josephine, that they had the name and recipe trademarked! I had the opportunity to work there for a year before the restaurant closed it's doors in the late 1980's. Their chef at the time was J.B.Holstien, he was a graduate of the Delgado Community College 3 year culinary apprenticeship program. I have him to thank, for his introduction to formal culinary training through the American Culinary Federation's Culinary Apprenticeship Program. Back to the FOOD!!! J.B. and I worked at another restaurant in the Pass Christian, Mississippi area named the Blue Rose, here we served this dish - Eggplant Beauvoir!!!!
Check out the recipe for Bearnaise: