Spanish Eggplant Casserole Recipe

Cut the eggplants (washed & patted dry) into slices that are 1/2 inch (1.25 cm) thick, then place them over a wire rack with paper towels underneath, all in a single layer. Season with sea salt on both sides and let them sit for 30 minutes, then place them over paper towels and pat completely dry. Heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil. Meanwhile, add 1/2 cup flour into a shallow bowl and season with black pepper, coat the slices of eggplant in the flour mixture. Place the coated slices of eggplant into the hot olive oil, all in a single layer, cook in batches to not overcrowd the pan, go for about 3 minutes per side or until golden fried, then transfer to a wire rack. Using the same pan, give it a quick wipe down, then add in 2 tbsp extra virgin olive oil, along with 1 small onion finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil. After 2 minutes add in 2 tbsp flour, continue to mix for another 2 minutes, then slowly add in 2 cups milk while mixing. After 5 to 7 minutes and you end up with a creamy sauce, turn off the heat, season with sea salt, black pepper and nutmeg, mix together. Add half the slices of the fried eggplant into a casserole dish, pour half the sauce over the eggplant, then add in the rest of the eggplant and top off with the rest of the sauce. Add 2 cups shredded cheese over the casserole. Add into a preheated oven, bake+broil option (bottom+top heat) 210°C/410°F. After 15 minutes and the cheese is fully melted and lightly golden, remove the casserole from the oven, sprinkle with finely chopped parsley, enjoy! Notes: You can serve this dish piping hot or even at room temperature. It will hold for up to 3 days in the fridge and can be prepared ahead of time and then heated when ready to serve.