Scalloped Eggplant Aubergine Parmesan
Discover the ultimate comfort food with this Scalloped Eggplant Aubergine Parmesan recipe—a rich, cheesy dish that’s a perfect blend of decadence and wholesome flavors. Tender slices of golden sautéed eggplant are layered with a luscious homemade béchamel sauce, marinara, and a blend of Parmesan and mozzarella cheeses, then baked to bubbly perfection. Seasoned with a hint of nutmeg and finished with fresh basil for a fragrant, gourmet touch, this dish is a hearty vegetarian centerpiece ideal for weeknight dinners or special occasions. With its creamy textures and savory layers, this recipe will effortlessly impress family and guests alike.
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Recipe Information
Ingredients
- 2 large Eggplant (aubergine)
- 1 tablespoon Salt
- 3 tablespoons Olive oil
- 2 cups Marinara sauce
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Black pepper
- 1.5 cups Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 0.25 cup (optional) Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch rounds. Lay them out on a baking sheet lined with paper towels. Sprinkle generously with salt, and let them sit for 20 minutes. This will draw out any bitterness and excess moisture.
While the eggplants rest, prepare the béchamel sauce. In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook the roux for 1–2 minutes until light golden in color.
Gradually add the whole milk to the roux, whisking constantly to avoid lumps. Cook for 5–7 minutes, until the mixture thickens enough to coat the back of a spoon. Stir in the nutmeg and black pepper, then set aside.
Rinse the eggplant slices under cool water to remove excess salt and pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, lightly sauté the eggplant slices on both sides until they are golden brown and just tender. Add more oil as needed. Set the cooked eggplant slices aside on a plate.
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish. Lay down a layer of eggplant slices, overlapping slightly. Sprinkle with a handful of parmesan and mozzarella cheeses.
Drizzle a few spoonfuls of béchamel sauce over the cheese layer, followed by a thin layer of marinara sauce. Repeat the layering process until all ingredients are used, finishing with a top layer of cheese.
Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden.
Remove from the oven and let the dish rest for 10 minutes to set. Garnish with fresh basil leaves before serving, if desired.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 10773 mg | 468% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 70.6 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2869 mg | 221% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3157 mg | 67% | |
*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.
