Pastelon berenjenas y queso (eggplant and cheese casserole)

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One of my favorite Dominican recipes and a favorite amongst vegetarians, try this delicious recipe. Serve with a salad and you’ll have a complete meal or serve in lieu of meat in the Dominican fare.

Time: 90 Mins – Serve: 6 people

Before starting to cook: Butter up a 3-inch tall baking pan. Heat up the oven to 350 °F.

Ingredients:

• 4 large eggplants sliced thinly
• 1/2 cup of grated mozzarella cheese
• 1/2 cup of grated parmesan cheese
• 3 tablespoons of butter
• 4 tablespoons of all-purpose flour
• 1 1/2 cups of evaporated milk
• Salt

Preparation:

1. In a separate pan heat up the butter at 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 parmesan cheese and incorporate. Set aside.
2. Put a layer of eggplants on the baking pan and cover with a third of the sauce that you had prepared previously. Cover with a third of the mozzarella. Add another layer of eggplants, add sauce and mozzarella. Finally cover with a final layer of eggplant, sauce and mozzarella.
3. Cover the baking pan with tinfoil and bake for an hour. Uncover and bake until the top is light golden.
4. Serve with green salad.

Main ingredients: aubergines • cheese • eggplants