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Hey there, friends!
Craving something hearty and delicious? I’ve got the perfect dish for you!
Today, I’m sharing my favorite eggplant casserole recipe.
It’s packed with flavor and super easy to whip up. Plus, it’s perfect for any meal!
Trust me, once you try it, you’ll be coming back for seconds! Let’s dive in!
| Preparation Time | 30-45 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 75-105 minutes |
| Level of Difficulty | Medium |
Ingredients
- 1 kg eggplants (about 2 large)
- 1/3 cup extra virgin olive oil (80 ml)
- 1 small onion, finely chopped
- 4 cloves garlic, roughly chopped
- 2 tablespoons all-purpose flour (16 g)
- 2 cups milk (480 ml)
- Sea salt
- Freshly cracked black pepper
- 1/8 teaspoon ground nutmeg (about 0.25 g)
- 2 cups shredded manchego cheese (160 g)
- Fresh parsley, finely chopped
Step 1: Prepare and Season the Eggplant
Begin by washing and patting dry 1 kilogram (about 2 large) eggplants.
Slice the eggplants into rounds that are 1.25 centimeters (half an inch) thick.
Arrange the slices in a single layer on a wire rack with paper towels underneath, and season both sides with sea salt.
Let them sit for 30 minutes to help extract the moisture.
Step 2: Dry and Coat the Eggplant
After the eggplants have sat for 30 minutes, transfer them to fresh paper towels, ensuring they are in a single layer, and pat them completely dry.
Heat a large fry pan over medium heat and add 1/3 cup (80 milliliters) of extra virgin olive oil.
While the oil is heating, coat each eggplant slice in seasoned flour (flour mixed with black pepper).
Step 3: Fry the Eggplant Slices
Once the oil is hot, add the eggplant slices in a single layer, cooking them in batches to avoid overcrowding the pan.
Fry each side for about 3 minutes until golden brown.
Transfer the cooked slices to a wire rack with paper towels underneath to drain any excess oil.
Step 4: Prepare the Creamy Sauce
After frying all the eggplant slices, wipe down the fry pan to remove any leftover oil and residue.
Drizzle 2 tablespoons (30 milliliters) of extra virgin olive oil into the pan and add 1 finely chopped small onion and 4 roughly chopped cloves of garlic.
Stir continuously to prevent browning.
After 2 minutes, add 2 tablespoons (16 grams) of all-purpose flour, mixing for another 2 minutes.
Slowly add 2 cups (480 milliliters) of your preferred type of milk, continually mixing.
Continue for 4 to 5 minutes until the sauce is creamy and has thickened to where you can see the bottom of the pan when you run a spatula through it.
Turn off the heat and season the sauce with sea salt, freshly cracked black pepper, and 1/8 teaspoon of ground nutmeg, mixing well.
Step 5: Assemble the Casserole
In an 8×11 inch (20×28 cm) casserole dish, place half of the fried eggplant slices as the first layer.
Drizzle half of the creamy sauce over these slices, then add the remaining fried eggplant slices on top.
Pour the rest of the sauce over the second layer of eggplant.
Finish by sprinkling 2 cups (160 grams) of shredded Manchego cheese over the top of the casserole.
Step 6: Bake and Serve
Preheat the oven to 210°C (410°F).
Bake the casserole for about 15 minutes, or until the cheese is melted and lightly golden.
Once done, remove the casserole from the oven and sprinkle with finely chopped fresh parsley before serving.
Enjoy your delicious, cheesy eggplant dish!
