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Baked Eggplant with Two Cheeses
Bon Appetit Archives
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1/4 cup unsalted butter
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 bay leaf
1/2 cup dry white wine
1/2 cup chicken stock
2 cups heavy cream
1 cup freshly grated Parmesan (4 ounces)
Eight 1/4-inch thick slices mozzarella
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.
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 a slice
of mozzarella. (Can be prepared 1 day ahead.
Cover and refrigerate.)
Preheat oven to 350 degrees F. Bake eggplant until heated through,
15 minutes. Preheat
broiler. Broil until cheese bubbles.
8 appetizer servings.
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