I medium eggplant\r\n3 tbsp butter\r\n1 medium red pepper chopped\r\n1 tsp dried basil crushed\r\n1 clove of garlic minced\r\n2 tbsp flour\r\n1 cup half and half light cream or milk\r\n1/4 cup grated parmesan cheese\r\n1 tbsp dry white wine\r\n1/2 cup shredded cheddar cheese\r\n2 tbsp snipped parsley\r\n\r\nWash and peel eggplant then cut crosswise into 1/4 inch thick slices. In a large skillet cook the eggplant in 2 tbsp butter(adding more if needed) until lightly browned (about 4-6 minutes) turning once. Place eggplant slices in an 8x8x2 baking dish. In the same skillet cook the red pepper, basil, and garlic in the remaing 1 tbsp of butter until the red pepper is tender. Stir in flour. Add half and half light cream or milk all at once. Cook and stir until thickened and bubbly. Stir in the parmasan cheese and wine. Pour over eggplant slices in dish. Sprinkle cheedar cheese on top and then bake uncovered in a 350 degree oven about 15 minutes or until hot and chesse is melted. Sprinkle with the parsley.