Baked Eggplant With Pesto, Parmesan, And Mozzarella - cooking recipe

Ingredients

2 medium eggplants, sliced
3 tablespoons olive oil
1 large onion, chopped
2 -3 garlic cloves, minced
1 red bell pepper, chopped
1/2 cup pesto sauce, preferably homemade
3 tablespoons tomato paste
1/4 cup white wine
1/2 cup chicken broth
1/2 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated

Preparation

Preheat oven to 350.
Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
Pat the slices dry.
Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
Salt and pepper liberally.
Stir in the wine and chicken broth and reduce to about 1/2 Cup.
Stir in pesto and tomato paste and remove from the heat.
In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
Top with the remaining cheese.
Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.