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Name: Baked Eggplant with Two Cheeses
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 Green bell pepper; diced; 8 Sl Mozzarella; 1/4-inch thic; 1 Bay leaf; 1/2 c Chicken stock; or canned br; 2 c Whipping cream; 1 c Parmesan; freshly grated (a; 1/2 c Dry white wine; 2 Eggplants; about 1 lb. each; 1/2 Unsalted butter; (1/4 cup); 1/2 Yellow onion; diced; 1/2 Red bell pepper; diced

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INGREDIENTS

1/2 Green bell pepper; diced
8 Sl Mozzarella; 1/4-inch thic
1 Bay leaf
1/2 c Chicken stock; or canned br
2 c Whipping cream
1 c Parmesan; freshly grated (a
1/2 c Dry white wine
2 Eggplants; about 1 lb. each
1/2 Unsalted butter; (1/4 cup)
1/2 Yellow onion; diced
1/2 Red bell pepper; diced

Servings

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. (Can be prepared 1 day ahead. Cover and refrigerate.) Preheat oven to 350F. Bake eggplant until heated through, about 15 minutes. Preheat broiler. Broil until cheese bubbles. Serve hot. Recipe from The Pomodoro Restaurant, Dallas, Texas. Recipe courtesy of Bon Appetit, JanuarJanuary 1992. Courtesy of Shareware RECIPE CLIPPER 1.1

NOTES

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Baked Eggplant with Two Cheeses

1/2 Green bell pepper; diced
8 Sl Mozzarella; 1/4-inch thic
1 Bay leaf
1/2 c Chicken stock; or canned br
2 c Whipping cream
1 c Parmesan; freshly grated (a
1/2 c Dry white wine
2 Eggplants; about 1 lb. each
1/2 Unsalted butter; (1/4 cup)
1/2 Yellow onion; diced
1/2 Red bell pepper; diced

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 350F.  Bake eggplant until heated through, about 15  minutes.  Preheat broiler.  Broil until cheese bubbles. Serve hot. Recipe  from The Pomodoro Restaurant, Dallas, Texas. Recipe courtesy of Bon  Appetit, JanuarJanuary 1992.    Courtesy of Shareware RECIPE CLIPPER 1.1

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Nutrition

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Serving Size: 1 Serving (19g)
Recipe Makes: 8 Servings

Calories: 55
Calories from Fat: 50 (91%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.2g
Cholesterol 20.6mg		6 %
Sodium 5.9mg		0 %
Potassium 14.3mg		0 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 55

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