Easy-to-Make Cheesy Eggplant Casserole

I have lots of eggplants in my garden and they’ve been ready for harvest for a while now, I wanted to use them for something delicious, but I just can’t decide which recipe to use. Luckily I found this recipe by Spain on a Fork on YouTube! This yummy dish is loaded with cheese and super creamy that one bite just wasn’t enough. What’s even better is that it can serve a crowd so you can definitely share this with your family.

Ingredients:

Fried Eggplant

• 2 large eggplants
• 1/3 cup extra virgin olive oil
• ½ cup all-purpose flour
• A pinch of sea salt
• A dash of black pepper

Sauce

• 2 tbsp extra virgin olive oil
• 1 small onion
• 4 cloves garlic
• 2 tbsp all-purpose flour
• 2 cups of low-fat milk
• 1/8 tsp nutmeg
• A pinch of sea salt
• A dash of black pepper

Others

• 2 cups Manchego cheese
• A handful of fresh parsley

Directions:

Step 1

Wash the eggplants and pat them dry, then cut them into ½-inch thick slices, and place them on a wire rack in a single layer. Season them with sea salt on both sides, then let them sit for about 30 minutes, and transfer them to a tray lined with paper towels patting them well until dry. Place a large frying pan on a stove over medium heat, then add the olive oil, and let it heat up. In a shallow bowl, add the flour and black pepper, then give them a good mix, and coat the eggplant slices until completely covered.

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Step 2

Add the coated eggplant slices to the hot oil cooking them in batches so as to not overcrowd the pan, and fry them for about 3 minutes per side until nice and golden brown. Transfer them to a wire cooling rack to drain off the excess oil, then prepare the sauce in the same pan adding more olive oil, and saute the chopped onions and garlic for about 2 minutes until translucent and fragrant. Add more flour, then continue to stir and cook for 2 more minutes, and gradually pour the milk while stirring continuously. Let it simmer for about 5 to 7 minutes until thick and creamy, then turn off the heat before adding the salt, black pepper, and nutmeg, and give them a good mix to incorporate.

Step 3

Add half of the fried eggplants at the bottom of the casserole dish, then pour half of the sauce over them, and repeat with the remaining eggplants and sauce. Top them with shredded cheese, then put the casserole inside the preheated oven at 210° or 410°F, and let it bake for about 15 minutes until the cheese has melted and is lightly golden. Remove the casserole from the oven, then sprinkle some chopped parsley over the top, serve, and enjoy!

*All image credit belongs to Spain on a Fork via YouTube. Follow and subscribe to his channel for more!

Easy-to-Make Cheesy Eggplant Casserole