Eggplant and chicken casserole
Makes a whole casserole for 4-6 servings

The ingredients:

• 2 eggplants sliced into ¼” thick rounds
• 3 cups shredded chicken breast
• ½ lb queso doble crema (or any other double cream cheese with at least 60% cream)
• olive oil
• ½ red onion, chopped
• 3 garlic cloves, finely minced
• 3 cups tomato sauce
• 1 cup red wine (I used Kindzmarauli, a semi sweet wine from Georgia, the country)
• spices and herbs to taste (I used oregano, fresh parsley and cilantro, salt and pepper)

The how-to:

1. In a sauce pan sautee red onion and garlic in olive oil over medium heat. Add tomato sauce and wine and bring to a boil. Reduce heat to low and add spices and herbs. Simmer for 10 minutes stirring constantly until the sauce comes together.
2. Pre-heat oven to 350°F (175°C)
3. Pour some of the sauce in the bottom of a baking dish. Arrange eggplant slices. Top with shredded chicken and crumbled queso doble cream and more sauce. Repeat until you have used all the ingredients, 3 to 4 layers.
4. Bake for 25 minutes. Let it sit for 10 minutes before serving and enjoy!

The afterthoughts:

• What made this dish so tasty was the queso doble crema and the surprisingly delicious Georgian wine, I believe. Next time I will try a creamy sauce to see how this turn out. This is definitely a dish that I will be making again.

Inspiration for this dish:

• Easy eggplant bake from Tasty Paletts

¡Buen provecho!