I was so happy the other day to find queso doble crema (double-cream cheese, one of my favorite Mexican cheeses) at the Mexican supermarket. This was the very first time that I saw it here in Ohio in almost 8 years. Mexico produces a wide variety of great cheeses, but they are not very well known outside the country. I think I need to become a cheese ambassador for Mexico, but I’d only take the position if they offer free cheese!
Anyway, I was so happy to have found it that I bought a whole block, almost 2½ lbs of deliciousness. I have been sprinkling it over my fruit salads, pasta dishes, soups and eating it in tortillas with slices of ham. I just love it! But I wanted to use it in a dish and going through my fridge contents I discovered 2 eggplants that needed to be used. So I decided to make a casserole (I am not going to call it lasagna because it is not! LOL) with them, some shredded chicken leftover from previous dinners, queso doble crema and tomato sauce. The result was another simple and delicious dinner. Jon said he didn’t like eggplants, but he ate most of the casserole, it was that good.
Eggplant and chicken casserole
Makes a whole casserole for 4-6 servingsThe 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:
- 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.
- Pre-heat oven to 350°F (175°C)
- 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.
- 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:
Print this recipe
¡Buen provecho!
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OK, I have no experience cooking for weddings, but I am sure this dish would be a great success in a buffet table and people would come for more 
This week’s round up will be hosted by Siri P of Siri’s Corner.
I originally bookmarked Suganya’s recipe and put a twist to it, so I think this is acceptable for Bookmark Recipes.
25 Replies
This looks awesome. I don’t think I’ve ever put eggplant & chicken together. I’m excited to look for the queso doble crema. There’s a wonderful Mexican supermarket nearby and I bet they carry it.
Posted on February 20th, 2009 at 10:11 am
Gorgeous dish! My dad is a big fan of Georgian wine – I’ll have to send him this.
Posted on February 20th, 2009 at 10:11 am
Looks wonderful, Ben! A nice spin on eggplant parm and lasagna!
Posted on February 20th, 2009 at 10:18 am
Looks delicious, I have eggplant in my kitchen garden but they don’t taste good when cooked like regular curry, I’ll try this one.
Posted on February 20th, 2009 at 10:33 am
Ben, what a clever way to incorporate eggplant. My family doesn’t like it either, but if you can get your friend to eat it maybe I can get my family to try it too. Bravo querido.
I am so proud of the magnificent way you have been developing your website. Looks totally professional and appealing. Kudos!
Big hugs from me to you.
Posted on February 20th, 2009 at 1:47 pm
I am sure to be one of the people coming back for seconds Ben. Isn’t it nice also when we find a cheese or any other food we have been dreaming of within a 10 muke-radius:D
Posted on February 20th, 2009 at 2:00 pm
I would attack this dish first at a buffet! And double cream cheese…ooo…sounds delicious.
Posted on February 20th, 2009 at 2:45 pm
No soy muy fan de las berenjenas (aparte que últimamente acá están carísimas) pero se me antojó… ese vino le ha de dar un toque super especial! Buen trabajo!
ya se me antojó! jeje!
Posted on February 20th, 2009 at 3:43 pm
A great combination of ingredients here Ben…especially with that double cream cheese!
Posted on February 20th, 2009 at 3:47 pm
Oh that’s full of all the things we like. The eggplant and doble crema combo=fantastic.
Posted on February 20th, 2009 at 4:39 pm
Fabulous food blog!!! Kudos!
I came by today to let you know about my Foodie Blog Carnival!
You can get some PR or just have fun entering a blog post in the Foodie Blog Carnival!
Entries are being accepted until Feb. 23rd! You can enter anything that has to do with food!
I’ll provide a link and a mention to your post! So easy…So fun!
I look forward to your entry: http://CookingWithKimberly.com/?page_id=1580
Kimberly Edwards
P.S. Also, I just added you as a friend on MyBlogLog!
Posted on February 20th, 2009 at 6:11 pm
I love chicken and eggplant together. I’ll have to look for that cheese here in San Antonio. I’ll let you know if I find it.
Posted on February 20th, 2009 at 7:18 pm
This looks wonderful. I’ve been following your blog for a while now, and all your recipes always look so good. We have several Mexican grocery stores in the area. I’ll have to look for this cheese.
Posted on February 20th, 2009 at 8:07 pm
Oh, this looks incredible. I’ve never seen that cheese but now I’m on a quest.
Posted on February 20th, 2009 at 8:46 pm
Recipe looks delicious and I love the the photo with the wine label blurred in the background.
Posted on February 20th, 2009 at 9:24 pm
Interesting combination of flavours! Looks delicious. I don’t have experience cooking for weddings either – but with the recipes like this, I’m feeling more and more confident about it. Thanks for participating in TTT3!
Posted on February 20th, 2009 at 11:02 pm
Sounds delicious! I am always looking for new ways to use eggplant.
Posted on February 20th, 2009 at 11:30 pm
Matt says he doesn’t like eggplant too so maybe I should try to run this by him
Posted on February 21st, 2009 at 9:28 am
Hey Ben, I like the changes you are making around here.
How are things going re: culinary school?
Posted on February 22nd, 2009 at 11:36 am
Ben, this dish sounds wonderful and your food always looks appetizing.
Posted on February 22nd, 2009 at 4:40 pm
I love baking eggplant with zucchini like this. The red wine and interesting cheese sound like great additions.
Posted on February 23rd, 2009 at 1:33 pm
Looks so creamy, I bet you’ll be making this one again soon! Thanks for sharing it with the Original Recipes Round-Up
Posted on February 24th, 2009 at 1:09 pm
I can’t find queso doble crema around here. Sounds like a great cheese. Just looking at what you made, I’m drooling.
Posted on March 2nd, 2009 at 1:25 pm
Thanks for the mention
. Love your blog.
Posted on March 5th, 2009 at 3:26 pm
Love this eggplant and chicken casserole: looks fantastic!
Posted on April 5th, 2009 at 11:48 pm
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