*  Exported from  MasterCook  *
 
                      BAKED EGGPLANT WITH TWO CHEESES
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetables                       Vegetarian
                 Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   ea           Unsalted butter -- (1/4 cup)
      1/2   ea           Green bell pepper -- diced
    2       ea           Eggplants -- about 1 lb. each
      1/2   c            Dry white wine
    2       c            Whipping cream
    8       ea           Sl Mozzarella -- 1/4-inch thic
      1/2   ea           Yellow onion -- diced
      1/2   ea           Red bell pepper -- diced
    1       ea           Bay leaf
      1/2   c            Chicken stock -- or canned br
    1       c            Parmesan -- freshly grated (a
 
       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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