Eggplants in Cheese Sauce

Ingredients

• Eggplant1/2 cup (45 g)
• Milk1/2 cup (120 ml)
• Cornstarch1 tablespoon (10 g)
• Butter1/3 tablespoon (10 g)
• Rosemary1/2 teaspoon (1 g)
• Mozzarella Cheese2 slice (50 g)

Instructions

1. 1

   Step 1

   Slice the eggplant and boil for 10 minutes with a little salt. Remove, drain well and set aside.

2. 2

   Step 2

   Meanwhile, dilute the cornstarch in 1/3 of the indicated amount of milk.

3. 3

   Step 3

   Place the remaining milk in a small pot with the rosemary over medium heat.

4. 4

   Step 4

   Once boiling, add the diluted cornstarch and stir constantly with a whisk until thickened for about 1 minute.

5. 5

   Step 5

   Add the butter and a pinch of salt. Mix.

6. 6

   Step 6

   For the next step, you can use the oven or a pan.

7. 7

   Step 7

   If baking (or air frying), use an ovenproof pan and place the eggplants, top with the sauce and continue layering. Top with the cheese and bake for 20 minutes at 356 °F (180 °C).

8. 8

   Step 8

   If using a frying pan, follow the same steps as above, but cover and cook over medium-low heat for 15-20 minutes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplants in Cheese Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.