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Baked Eggplant with Two Cheeses

1/2 Unsalted butter; (1/4 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; 1/4-inch thick
1/2 Yellow onion; diced
1/2 Red bell pepper; diced
1 Bay leaf
1/2 c Chicken stock; or canned broth
1 c Parmesan; freshly grated

Melt butter in heavy large Dutch oven over medium heat. Add onion and bell peppers and saute until tender, about 10 minutes. Add eggplants and bay leaf and saute until eggplant is almost tender, about 10 minutes. Add wine and chicken stock and cook until liquid evaporates, about 5 minutes. Add cream and cook until eggplant is tender and mixture is thick, stirring frequently, about 25 minutes. Mix in Parmesan. Season to taste with salt and pepper. Divide mixture among 8 large ramekins. Top each with slice of mozzarella cheese. (Can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Bake eggplant until heated through, about 15 minutes. Preheat broiler. Broil until cheese bubbles. Serve hot.

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