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Eggplant con Queso

Diced steamed or boiled eggplant pieces tossed with cheddar cheese and toasted bread pieces in casserole dish. Eggplant is topped with mixture of heavy cream, flour and poultry seasoning and more cheddar cheese. Casserole is baked 30 minutes.

Ingredients -

1 Eggplant, peeled and diced
1 cup Cheddar Cheese, shredded
1 cup Toasted Bread, diced
1/2 cup Heavy Cream
1 tablespoon All-Purpose Flour
1 teaspoon Poultry Seasoning

Preparation:

1. Preheat the oven to 300 degrees F.

2. Boil the eggplant and drain.

3. Add in 1/2 cup of cheddar cheese and the diced bread.

4. Spoon into a small casserole dish.

5. Combine the heavy cream, flour and poultry seasoning in a small bowl.

6. Pour the mixture over the bread and eggplant mixture.

7. Sprinkle the top with the remaining 1/2 cup of cheddar cheese.

8. Bake in the preheated oven for 30 minutes.

9. Let rest for 5 to 10 minutes and serve.

Eggplant Recipe Tip -
Marinades and Seasonings

	For roasting, frying or sautéing eggplant, the flesh of halved eggplants can be scored with a sharp knife or fork to allow marinades or seasonings to penetrate the surface.

Eggplant Recipe Tip -
Soaking Eggplant

	Eggplant can be soaked to take some of the bitterness out of the flesh. Add a handful of kosher salt to a large mixing bowl of water. Place eggplant slices in salt water and soak for 30 minutes. Drain, rinse and pat dry with paper towels.

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