Cheesy Roasted Eggplant Bake

"Aubergine (eggplant) bake containing eggs, tomatoes, crushed crackers with cheese on topMore images like this here (anchovy spead), black tapenade (olive spread), brandade de morue (dried salt cod with creme fraiche). Typical Provencal ceramic wear and colours."

Ingredients

3 medium eggplants, peeled and cubed
1 large onion, diced
2 large tomatoes, diced
4 cups milk, heated
2 1/2 cups cheddar cheese, shredded
1 cup butter crackers, crushed
2 eggs, beaten
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 teaspoon dried thyme
Sea salt and fresh ground pepper, to taste
Olive oil, as needed

Preparation

Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish, set aside. Line a baking sheet with parchment paper.
Spread the eggplant, tomatoes, and onion out on the lined baking sheet and drizzle with olive oil and season with salt and pepper and thyme. Bake until eggplant is tender, about 20-25 minutes.
While the veggies are roasting, make the cheese sauce. Melt the butter in a medium pot over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes before gradually whisking in the warm milk. Continue stirring until mixture has thickened.
Remove from heat and stir in 1 1/2 cups of the cheese. Whisk in the beaten eggs until thoroughly incorporated. Season with salt and pepper to taste.
Fold roasted veggies into cheese sauce and pour entire mixture into prepared baking dish. Top with crushed crackers and remaining shredded cheese.
Reduce oven to 350°F and bake until cheese has melted and is golden brown, 30-35 minutes. Let sit 5 minutes before serving. Enjoy!

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