Baked Eggplant with Two Cheeses
1/4 cup unsalted butter
Melt butter in heavy large Dutch oven over medium heat. Add onion and bell peppers and sauté until eggplant is almost tender, about 10 minutes.
1/2 yellow bell pepper, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 eggplants, about 1 pound each, 1/2-inch cubes
1 bay leaf
1/2 cup dry white wine
1/2 cup stock
2 cups heavy cream
1 cup freshly grated Parmesan (4 ounces)
eight 1/4-inch thick slices mozzarella
Add wine and 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 a slice of mozzarella. (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.
8 appetizer servings.
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