2 cups of vegetable broth
1 cup of bread crumbs for quibe
2 medium eggplants
3 tablespoons of butter
3 tablespoons of all-purpose flour
3 1/2 cups of milk
1/2 teaspoon of salt
black pepper to taste
1 nutmeg, grated
4 large eggs
300g of cheddar, gouda, prato or estep cheese, grated coarsely
2 cups of vegetable broth
1 cup of bread crumbs for quibe
2 medium eggplants
3 tablespoons of butter
3 tablespoons of all-purpose flour
3 1/2 cups of milk
1/2 teaspoon of salt
black pepper to taste
1 nutmeg, grated
4 large eggs
300g of cheddar, gouda, prato or estep cheese, grated coarsely
Melt butter in a saucepan and whisk together the vegetable broth and bread crumbs for quibe
Bring to a boil, then reduce heat and simmer for 10 minutes, or until the bread crumbs are soft
While that's cooking, slice the eggplants into 1 cm thick rounds and arrange them on one or two baking sheets
Place the baking sheets in a preheated oven (200°C) and bake for 15 minutes, flipping the slices once
Make the sauce: melt butter in a saucepan, whisk in flour, then gradually add milk while whisking
Bring to a simmer and cook for 5 minutes, stirring occasionally
Season with salt, black pepper, and nutmeg
Remove from heat and stir in eggs, one at a time, until well combined
Pour the mixture into a refractory mold or casserole dish (22 x 32 cm)
Arrange half of the eggplant slices on the bottom of the dish
Sprinkle with 1 cup of grated cheese
Top with bread crumbs and sprinkle with more cheese
Place the remaining eggplant slices on top, followed by the sauce, and finally another layer of cheese
The casserole can be baked immediately or refrigerated for up to a day before baking
Bake in a moderate oven (180°C) on the top rack for 40-60 minutes, until the surface is golden brown and puffed
Serve with leafy salad greens
Serves 6.
