STEP 1

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.

STEP 2

Heat a large fry pan with a medium heat and add in 1/3 cup extra virgin olive oil.

STEP 3

Meanwhile, add 1/2 cup flour into a shallow bowl and season with black pepper, coat the slices of eggplant in the flour mixture.

STEP 4

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.

STEP 5

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.

STEP 6

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.

STEP 7

Add into a preheated oven, bake+broil option (bottom+top heat) 210°C/410°F.

STEP 8

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.

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.