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4 | pieces | sliced eggplant |
1 | grated mozzarella cheese | |
1 | chopped canned pimiento | |
1/4 | cup | Butter, melted |
1/2 | cup | large white onion, minced |
2 | tablespoons | Flour |
1 | cup | shredded roast chicken |
4 | packets | NESTLÉ All Purpose Cream 125ml |
1/2 | cup | dry white wine or chicken broth |
1/2 | cup | to 3/4 cup pesto |
2 | tablespoons | picked basil leaves, rinsed and drained well |
1 | tablespoon | dried or freshly chopped Tarragon |
1 | To Taste | fine salt |
1 | To Taste | freshly ground black pepper |
4 | pieces | sliced eggplant |
1 | grated mozzarella cheese | |
1 | chopped canned pimiento |
1/4 | cup | Butter, melted |
1/2 | cup | large white onion, minced |
2 | tablespoons | Flour |
1 | cup | shredded roast chicken |
4 | packets | NESTLÉ All Purpose Cream 125ml |
1/2 | cup | dry white wine or chicken broth |
1/2 | cup | to 3/4 cup pesto |
2 | tablespoons | picked basil leaves, rinsed and drained well |
1 | tablespoon | dried or freshly chopped Tarragon |
1 | To Taste | fine salt |
1 | To Taste | freshly ground black pepper |
Step 1 | Prepare the pesto cream by melting butter in pan, cooking onions for 2 minutes. |
Step 2 | Add in flour and cook for 30 seconds. Add in NESTLÉ® All Purpose Cream and white wine. Wait for it to boil. |
Step 3 | Add chicken, pesto, basil and tarragon. Season with salt and pepper to taste. |
Step 4 | Simmer for 3 minutes, or until thick. Set aside. |
Step 5 | Prepare eggplant: Brush eggplant with olive oil. Grill for 2-3 minutes on both sides. Repeat for the rest of the eggplants. |
Step 6 | Assembly: Layer eggplant in a casserole, top with pesto cream. Repeat two more times until you get 3 levels. |
Step 7 | Top with grated mozzarella cheese and sliced pimiento. Bake on the middle rack of 350° Fahrenheit oven for 15-20 minutes or until cheese is melted and browned. |
Step 8 | Serve immediately. |
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