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.
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.
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.
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.
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Watch the Video Below on How to Make this Spanish Eggplant Casserole
Spanish Eggplant Casserole | Berenjenas a la Crema
FOR THE EGGPLANT
- 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
FOR THE SAUCE
- 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
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
Heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil
Meanwhile, add 1/2 cup flour into a shallow bowl and season with black pepper, coat the slices of eggplant in the flour mixture
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
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
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
Add into a preheated oven, bake+broil option (bottom+top heat) 210 C -410 F
After 15 minutes and the cheese is fully melted and lightly golden, remove the casserole from the oven, sprinkle with finey chopped parsley, enjoy!
Get the Manchego Cheese I used to make this Recipe (10% OFF Your Order with Coupon Code ONAFORK)
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