Eggplant In Alfredo Sauce

I’ve been cooking a lot with eggplant lately, and one day I thought wouldn’t this be delicious with a garlic Alfredo sauce? The result was a huge success at home and when shared with friends. It was total comfort food – creamy, cheesy, and garlicky – yet the star of the dish was a vegetable!



  • 1 medium eggplant, cut into 1 inch pieces
  • 2 tbsp olive oil
  • A pinch of salt and ground black pepper
  • 3 tbsp butter
  • 2 garlic cloves, minced
  • 3 tbsp flour
  • 1 cup whole milk
  • 1 cup shredded mozzarella cheese
  • A pinch of ground nutmeg
  • 1 tbsp parsley, finely chopped


Preheat oven to 450. Place eggplant on a baking sheet pan. Drizzle with olive oil and sprinkle a pinch of salt and pepper. Gently mix. Roast until soft and slightly charred, about 10 minutes.

In the meantime, prepare the Alfredo sauce by melting the butter in a sauce pan and sautéing the garlic for 1-2 minutes. Add the flour and stir to incorporate into a paste. Slowly add the milk, about 1/4 cup at a time, stirring as it thickens. Add the cheese and mix until melted. Add a pinch of ground black pepper and nutmeg, then gently fold in the roasted eggplant. Sprinkle with parsley and serve. 

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