Baked Eggplant with Two Cheeses
Ingredients
- 1/2 stick unsalted butter, (1/4 cup)
- 1/2 yellow onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 eggplants, about 1 lb. each, cut in 1/2-in. cubes
- 1 bay leaf
- 1/2 cup dry white wine
- 1/2 cup chicken stock, or canned broth
- 2 cups whipping cream
- 1 cup Parmesan, freshly grated (about 4 ounces)
- 8 slices mozzarella, 1/4-inch thick slices
Instructions
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. Preheat oven to 350F. Bake eggplant until heated through, about 15 minutes. Preheat broiler. Broil until cheese bubbles. Serve hot.
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