Scalloped Aubergine Eggplant
Indulge in the creamy, cheesy goodness of Scalloped Aubergine Eggplant, a comforting baked dish that transforms humble eggplants into a luxurious masterpiece. This recipe layers tender, oven-roasted aubergines with a rich, velvety cheese sauce bursting with the flavors of cheddar, parmesan, and fragrant herbs like thyme and oregano. Topped with crispy golden breadcrumbs and finished with a sprinkle of fresh parsley, each bite offers a perfectly balanced combination of textures and savory flavors. Easy to prepare with pantry staples like milk, butter, and flour, this vegetarian dish is perfect as a hearty main course or a crowd-pleasing side. Whether you call them aubergines or eggplants, this recipe is a must-try for dinner parties or cozy weeknight meals.
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 1 medium onion
- 3 large garlic cloves
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cups breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Slice the aubergines into 1/4-inch thick rounds. Sprinkle both sides lightly with salt and let them sit on paper towels for 15 minutes to remove excess moisture. Pat dry with fresh paper towels.
Dice the onion and mince the garlic. In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes while continually whisking.
Gradually add the milk while whisking to avoid lumps. Cook until the sauce thickens, about 5 minutes.
Stir in the cheddar and parmesan cheeses, reserving a small handful of each for topping. Add the dried thyme, oregano, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth.
In the prepared baking dish, spread a thin layer of the cheese sauce to coat the bottom. Arrange a single layer of aubergine slices over the sauce. Spoon some of the sautéed onion and garlic mixture over the aubergines, followed by a layer of cheese sauce. Repeat these layers until you’ve used all the ingredients, finishing with a top layer of cheese sauce.
In a small bowl, combine the breadcrumbs with 1 tablespoon of olive oil. Sprinkle this mixture evenly over the top of the dish, followed by the reserved shredded cheeses.
Bake uncovered in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the dish rest for 10 minutes. Garnish with fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 10.4 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 406 mg | 31% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
