Pastelon de Berenjena y Queso Recipe (Eggplant & Cheese Casserole)

🧂 Ingredients

• 3 tablespoons salted butter

  Plus extra for greasing the pan
• 4 tablespoons all-purpose flour

  sifted
• 1½ cup whole milk

  (or milk substitute)
• 1 teaspoon salt

  (or more, to taste)
• ½ cup grated mozzarella cheese
• 4 eggplant

  (large) sliced thinly
• ½ cup freshly-grated Parmesan

  or Pecorino

Instructions

• 1 Heat oven to 350 °F [180ºC]. Grease a mid-sized baking pan.
• 2 In a saucepan heat the butter over low heat. Add the flour and stir vigorously
  until the two are well mixed. Add the milk and stir until it reaches a uniform
  consistency. Add a pinch of salt and keep stirring until it becomes a thick
  cream. Add the mozzarella cheese and mix. Taste and add more salt to taste if
  needed. Set aside.
• 3 Lay a layer of eggplants on the baking pan and spread some of the sauce that you
  had prepared previously. Keep adding layers of eggplants, "glueing" each layer
  with the sauce. Cover with a final layer of eggplant. Cover the baking pan with
  tinfoil and bake for 40 minutes.
• 4 Uncover, sprinkle with the parmesan cheese and bake until the top is light
  golden.

Nutrition Info