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Ingredients
- 1/2 x Unsalted butter, (1/4 c.)
- 1/2 x Green bell pepper, diced
- 2 x Eggplants, about 1 pound each
- 1/2 c. Dry white wine
- 2 c. Whipping cream
- 8 slc Mozzarella, 1/4-inch thic
- 1/2 x Yellow onion, diced
- 1/2 x Red bell pepper, diced
- 1 x Bay leaf
- 1/2 c. Chicken stock, or possibly canned br
- 1 c. Parmesan, freshly grated (a
Directions
- Heat butter in heavy large Dutch oven over medium heat. Add in onion and bell peppers and saute/fry till tender, about 10 min. Add in eggplants and bay leaf and saute/fry till eggplant is almost tender, about 10 min. Add in wine and chicken stock and cook till liquid evaporates, about 5 min.
- Add in cream and cook till eggplant is tender and mix is thick, stirring frequently, about 25 min. Fold in Parmesan. Season to taste with salt and pepper. Divide mix among 8 large ramekins. Top each with slice of mozzarella cheese. (Can be prepared 1 day ahead. Cover and chill.)
- Preheat oven to 350F. Bake eggplant till heated through, about 15 min. Preheat broiler. Broil till cheese bubbles. Serve warm. Recipe from The Pomodoro Restaurant, Dallas, Texas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 8 servings | |
| Calories 306 | |
| Calories from Fat 200 | 65% |
| Total Fat 22.76g | 28% |
| Saturated Fat 13.9g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 514mg | 21% |
| Potassium 336mg | 10% |
| Total Carbs 9.41g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.43g | 2% |
| Protein 14.86g | 24% |
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