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: 30 Mins
Difficulty: Medium
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. Bake until the top is light golden.
   
3. Serve with green salad.

Ti Clara- Cuanto minutos se deja el pastelon en el horno?
gracias, Johanna

Suficiente como para que el queso se dore y el pastelón tome consistencia. Entre 15 a 30 minutos.

I made this recipe for lunch today and I love it! It was very easy, quick and delicious!!

hola tia clara queria saber si a las berenjenas hay q pelarlas y si se el pastelon se hacen con las berenjenas crudas quiero decir no hay q cocinarlas anteriormente muchas gracias

Lourdes, para español visita nuestro sitio CocinaDominicana.com. Alli te ayudaremos.

Hi. I love berenjenas and I can't wait to make this recipe but I wanted to know if the cheese can be substituted for cheddar cheese since my goddaughter is allergic to mozarella cheese?