Baked eggplant with two cheeses

Baked eggplant with two cheeses
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Baked eggplant with two cheeses ingredients

  • 1⁄2 Unsalted butter, (¼ cup)
  • 1⁄2 Green bell pepper, diced
  • 2 Eggplants, about 1 lb. each
  • 1⁄2 c Dry white wine
  • 2 c Whipping cream
  • 8 Sl Mozzarella, ¼-inch thic
  • 1⁄2 Yellow onion, diced
  • 1⁄2 Red bell pepper, diced
  • 1 Bay leaf
  • 1⁄2 c chicken stock / canned broth
  • 1 c Parmesan, freshly grated (a

Cooking Baked eggplant with two cheeses

1. Melt butter in heavy large dutch oven over medium heat.
2. Add onion and bell peppers and saute until tender, about 10 minutes.
3. Add eggplants and bay leaf and saute until eggplant is almost tender, about 10 minutes.
4. Add wine and chicken stock and cook until liquid evaporates, about 5 minutes.
5. Add cream and cook until eggplant is tender and mixture is thick, stirring frequently, about 25 minutes.
6. Mixi in parmesan.
7. Seasoni to taste with salt and pepper.
8. Divide mixture among 8 large ramekins.
9. Top each with slice of mozzarella cheese.
10. (can be prepared 1 day ahead.
11. Cover and refrigerate).
12. Preheat oven to 350°F.
13. Bakei eggplant until heated through, about 15 minutes.
14. Preheat broiler.
15. Broili until cheese bubbles.
16. Serve hot. Recipe from the pomodoro restaurant, dallas, texas.
17. Recipe courtesy of bon appetit, januarjanuary 199Courtesy of shareware recipe clipper 1.

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