Eggplant and Cheese Phyllo Bake

This Eggplant and Cheese Phyllo Bake combines tender roasted eggplants, creamy cheese, and a rich egg mixture wrapped in crispy phyllo dough. Perfect as a main course or side dish, this aromatic and flavorful bake is sure to impress your family and guests alike.

Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 10 minutes

Ingredients

• Eggplants: 2 medium-sized
• Salt: To taste
• Pepper: To taste
• Olive oil: 2 tbsp
• Scamorza cheese (or another cheese of your choice): 1 piece (~200 g)
• Parsley: 2 tbsp, chopped
• Eggs: 4 large
• Milk: 1 cup (200 ml)
• Parmesan cheese: 30 g (1 oz), grated
• Garlic: 1 clove, minced
• Phyllo dough: ~10 sheets

Directions

Prepare the Eggplants:

1. Slice the eggplants into thin rounds and sprinkle with salt. Let them drain in a colander for 15 minutes to remove excess moisture and bitterness.
2. Rinse the eggplant slices under cold water and pat them dry with a kitchen towel.
3. Season with pepper and drizzle with olive oil.
4. Arrange the slices on a baking sheet and bake in a preheated oven at 200°C (400°F) for 20 minutes.

Prepare the Cheese and Egg Mixture:
5. Grate the scamorza cheese and chop the parsley. Set aside.
6. In a mixing bowl, whisk together the eggs, milk, grated Parmesan, minced garlic, and a pinch of salt.

Assemble the Bake:
7. Grease a baking dish and layer the phyllo dough sheets, brushing each sheet with a small amount of olive oil. Allow the edges of the phyllo to overhang slightly.
8. Spread half of the roasted eggplant slices over the phyllo base.
9. Sprinkle half of the grated scamorza cheese and parsley over the eggplants.
10. Repeat the layers with the remaining eggplants, cheese, and parsley.
11. Pour the egg mixture evenly over the layered ingredients.

Bake the Casserole:
12. Fold the overhanging phyllo edges over the top of the filling. Brush the top with olive oil.
13. Bake in a preheated oven at 180°C (360°F) for 30 minutes or until the phyllo is golden and crispy, and the filling is set.

Serve:
14. Let the casserole cool slightly before slicing. Serve warm and enjoy!

Serving Suggestions

• Pair with a crisp green salad or roasted vegetables.
• Serve with a dollop of Greek yogurt or tzatziki on the side.

Cooking Tips

• Ensure the eggplants are well-drained to prevent a soggy bake.
• For a richer flavor, add a sprinkle of smoked paprika or nutmeg to the egg mixture.
• Keep phyllo dough covered with a damp towel while assembling to prevent drying out.

Nutritional Benefits

• Eggplants: High in fiber and antioxidants.
• Cheese: A good source of calcium and protein.
• Eggs: Provide essential vitamins and high-quality protein.

Dietary Information

• Vegetarian-friendly.
• Can be made gluten-free using gluten-free pastry.

Nutritional Facts (Per Serving)

• Calories: 320
• Protein: 12 g
• Fat: 18 g
• Carbohydrates: 24 g
• Fiber: 3 g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 180°C (360°F) to restore crispiness.

Why You’ll Love This Recipe

• Combines crispy phyllo with creamy cheese and tender eggplant.
• Easy to prepare with simple ingredients.
• Perfect for both casual meals and elegant gatherings.
• A flavorful vegetarian option everyone will enjoy.

Conclusion
This Eggplant and Cheese Phyllo Bake is a delectable blend of textures and flavors, from the crispy phyllo crust to the creamy, cheesy filling. Whether served as a main dish or a side, this recipe is sure to become a favorite. Try it today for a satisfying and aromatic dish that’s perfect for any occasion!

Frequently Asked Questions

1. Can I use another type of cheese?
   Yes, mozzarella, provolone, or even feta are great substitutes.
2. Can I make this dish vegan?
   Replace the cheese with vegan alternatives and use a flaxseed egg substitute.
3. What can I serve with this dish?
   A fresh salad or roasted vegetables pairs beautifully.
4. Can I prepare this dish ahead of time?
   Yes, assemble the casserole and refrigerate overnight. Bake just before serving.
5. How do I prevent the phyllo from becoming soggy?
   Ensure the eggplants are well-drained and pat them dry before layering.
6. Can I freeze leftovers?
   Yes, freeze individual portions and reheat in the oven for best results.
7. How do I keep phyllo dough from drying out?
   Cover unused sheets with a damp towel while assembling.
8. Can I add other vegetables?
   Sliced zucchini or roasted red peppers are excellent additions.
9. What if I don’t have phyllo dough?
   Use puff pastry or omit the crust entirely for a crustless bake.
10. How do I know when the casserole is done?
    The phyllo should be golden brown, and the filling should be set.