Xcellent Scalloped Eggplant Aubergine
Indulge in the creamy, cheesy decadence of Xcellent Scalloped Eggplant Aubergine, a comforting dish that perfectly marries tender layers of golden-fried eggplant with a velvety garlic-Parmesan sauce. This hearty baked casserole is topped with a crispy breadcrumb and Parmesan crust, adding irresistible texture to every bite. Featuring the subtle sweetness of fresh aubergine and the melty richness of mozzarella, it’s the perfect vegetarian main course or side dish for any occasion. With just 20 minutes of prep time, this recipe is as simple as it is satisfying, making it a must-try for fans of classic scalloped dishes and eggplant lovers alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the eggplants by slicing them into 1/4-inch rounds. Sprinkle both sides lightly with salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with paper towels.
In a large skillet, heat the olive oil over medium heat. Fry the eggplant slices in batches until they are lightly golden on both sides. Remove and set aside on a paper towel-lined plate.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1–2 minutes to create a roux.
Slowly pour in the milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3–4 minutes.
Stir in the garlic powder, onion powder, salt, black pepper, and 1/2 cup of Parmesan cheese. Remove from heat once the cheese has melted and the sauce is smooth.
Grease a 9x9-inch baking dish. Spread a thin layer of the cheese sauce over the bottom.
Layer half of the eggplant slices over the sauce, followed by half of the shredded mozzarella. Add another layer of sauce, the remaining eggplant slices, and top with the rest of the mozzarella cheese.
Mix the breadcrumbs with the remaining 1/2 cup of Parmesan cheese and sprinkle it evenly over the top of the dish.
Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley if desired.
Serve warm as a main course or a side dish. Enjoy!
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 60.5 g | 302% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 5761 mg | 250% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 49.1 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2411 mg | 185% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2237 mg | 48% | |
*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.
