Spain on a Fork > All Recipes > Main Dishes > The Eggplant Casserole that Rivals Eggplant Parmesan | EASY Recipe
All Recipes, Main Dishes / November 30, 2022

The Eggplant Casserole that Rivals Eggplant Parmesan | EASY Recipe

This Spanish Eggplant Casserole, known as Berenjenas a la Crema, is Spain´s version of the classic Italian eggplant parmesan. Its got a ton of flavors, made with simple ingredients and promises to impress even the toughest critics. Serve it as a side dish or even as a main course.

Eggplant Casserole
The beauty of this recipe is the texture of the eggplant. With the technique we´re going to prepare it in, it´s going to keep its beautiful firm texture and have absolutely no mush. The secret? Salt the eggplant slices and let them sit for 30 minutes. This will remove all the water from the eggplant.

Eggplant Casserole
I topped off the casserole with some shredded Manchego cheese (10% Off your order with coupon code ONAFORK). The one I used was aged for 1 month, so its got a great flavor but easily melts. However, you can use whatever cheese you like.

Eggplant Casserole

TIPS & TRICKS to Make this Recipe: You can serve this dish piping hot or even at room temperature. It will hold for up to 3 days in the fridge and can be prepared ahead of time and then heated when ready to serve.

Eggplant Casserole

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Eggplant Casserole

Spanish Eggplant Casserole | Berenjenas a la Crema

Course Side Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 45 minutes
Resting Tme 30 minutes
Servings 8
Calories 330 kcal
Author Albert Bevia @ Spain on a Fork



  • 2 large eggplants 2 1/4 lbs / 1 kilogram
  • 1/3 cup extra virgin olive oil 80 ml
  • 1/2 cup all-purpose flour 60 grams
  • pinch sea salt
  • dash black pepper


  • 2 tbsp extra virgin olive oil 30 ml
  • 1 small onion
  • 4 cloves garlic
  • 2 tbsp all-purpose flour 16 grams
  • 2 cups low fat milk 480 ml
  • 1/8 tsp nutmeg .25 grams
  • pinch sea salt
  • dash black pepper


  • 2 cups Manchego cheese 240 grams
  • handful fresh parsley


  1. Cut the eggplants (washed & patted dry) into slices that are 1/2 inch (1.25 cm) thick, then add them over a wire rack with paper towels underneath, all in a single layer, season with sea salt on both sides and let them sit for 30 minutes, then add them over paper towels and pat completely dry

  2. Heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil

  3. Meanwhile, add 1/2 cup flour into a shallow bowl and season with black pepper, coat the slices of eggplant in the flour mixture

  4. Add the coated slices of eggplant into the hot olive oil, all in a single layer, cook in batches to not overcrowd the pan, go for about 3 minutes per side or until golden fried, then transfer over a wire rack

  5. Using the same pan, give it a quick wipe down, then add in 2 tbsp extra virgin olive oil, along with 1 small onion finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil, after 2 minutes add in 2 tbsp flour, continue to mix for another 2 minutes, then slowly add in 2 cups milk while mixing, after 5 to 7 minutes and you end up with a creamy sauce, turn off the heat, season with sea salt, black pepper and nutmeg, mix together

  6. Add half the slices of the fried eggplant into a casserole dish, pour half the sauce over the eggplant, then add in the rest of the eggplant and top off with the rest of the sauce, add 2 cups shredded cheese over the casserole

  7. Add into a preheated oven, bake+broil option (bottom+top heat) 210 C -410 F

  8. After 15 minutes and the cheese is fully melted and lightly golden, remove the casserole from the oven, sprinkle with finey chopped parsley, enjoy!

Recipe Notes

Get the Manchego Cheese I used to make this Recipe (10% OFF Your Order with Coupon Code ONAFORK)

Nutrition Facts
Spanish Eggplant Casserole | Berenjenas a la Crema
Amount Per Serving
Calories 330 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 33mg11%
Sodium 198mg9%
Potassium 415mg12%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 8g9%
Protein 12g24%
Vitamin A 301IU6%
Vitamin C 4mg5%
Calcium 394mg39%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Frank | Memorie di Angelina

    I adore Eggplant Parmesan but this sounds equally delicious in its own way! Actually very close to the lesser known “parmigiana bianca” or “white” Eggplant Parmesan.

    05 . Dec . 2022
    • Spain on a Fork

      Thanks for the comment! Much love 🙂

      05 . Dec . 2022
  2. Faisal Kashmiri

    Hi Albert Bevia,

    I love your cooking, however, oil, even the finest olive oil, is 100% fat, calorically dense and nutrient-poor. Oil injures the Endothelium, the innermost lining of the artery, and that injury is the gateway to vascular disease.

    Instead of using oil, I cook with stock or water.

    Please look up Dr T. Colin Campbell Centre for Nutrition Studies.

    Best wishes & kind regards
    Faisal Kashmiri

    01 . Dec . 2022
    • Spain on a Fork

      In Spain olive oil is a part of our lives, it has been for thousand of years, but everyone has the right to cook with whatever they like, thanks for the comment 🙂 Much love

      02 . Dec . 2022
  3. Ramya

    Cant wait to make this soon for me can i use almond milk and vegan cheese i never had spanish eggplant casserole before i love eggplant soooooooooooooooo much perfect for my after office meals love your recipes as always brightens up my day everyday after work

    30 . Nov . 2022
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      30 . Nov . 2022

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