1 serving (medium) of Baked Eggplant with Béchamel and Kashar Cheese (200 g) has 274 calories. That works out to 137 calories per 100 g. It contains 19.6 g of carbs, 10.4 g of protein, 18.2 g of fat and 5 g of fiber. Its 244 mg of Phosphorus covers 35% of the Daily Value. Its glycemic index is 32 (low), so it raises blood sugar slowly.

What is Baked Eggplant with Béchamel and Kashar Cheese?

Baked Eggplant with Béchamel and Kashar Cheese is a Turkish-style oven dish made with tender eggplant, a creamy béchamel sauce and grated Kashar, a semi-hard Turkish cheese. Baking softens the eggplant and browns the cheese on top, giving the dish a mild, savoury flavour with a rich, silky texture.

In Turkey, it can be served as a vegetarian main or alongside meat, often with rice, bread or a fresh salad. The eggplant contributes fibre, while the cheese and sauce make the dish satisfying; it is also a source of calcium. For a lighter plate, use less béchamel and serve it with plenty of greens.

Baked Eggplant with Béchamel and Kashar Cheese Nutrition Facts

Selected: 100 g

137

KCAL / 100G

Carbs

9.8g

· 4% DV

Protein

5.2g

· 10% DV

Fat

9.1g

· 12% DV

Fiber

2.5g

· 9% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 28% · Protein 15% · Fat 57%

Baked Eggplant with Béchamel and Kashar Cheese Vitamins & Minerals

Vitamins

0.16mg · 12% DV

B12

0.28µg · 12% DV

Vitamin A

71µg · 8% DV

0.12mg · 7% DV

Minerals

Phosphorus

122mg · 17% DV

Calcium

145mg · 14% DV

Selenium

6.4µg · 12% DV

Sodium

235mg · 10% DV

How Nutritious Is Baked Eggplant with Béchamel and Kashar Cheese?

Nutrient density

Medium

59/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

47/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Baked Eggplant with Béchamel and Kashar Cheese Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Baked Eggplant with Béchamel and Kashar Cheese

To burn the 137 calories in 100 g:

🚶

34min

Walking (5 km/h)

🏃

14min

Running (8 km/h)

🚴

19min

Cycling

🏊

16min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Baked Eggplant with Béchamel and Kashar Cheese Processed?

NOVA 3

Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Baked Eggplant with Béchamel and Kashar Cheese Contain Allergens?

Contains these allergens:

Gluten yes

Dairy yes

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Baked Eggplant with Béchamel and Kashar Cheese Good For?

Vegan

— Not suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Baked Eggplant with Béchamel and Kashar Cheese Fat Profile

SATURATED

4.55g

MONOUNSATURATED

2.62g

POLYUNSATURATED

0.72g

⚖️

Omega 6:3 ratio 10.3:1

Above the ideal 4:1 (10.3:1).

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18 kcal

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18 kcal

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Frequently Asked Questions About Baked Eggplant with Béchamel and Kashar Cheese

What is baked eggplant with béchamel and Kashar cheese?

Baked eggplant with béchamel and Kashar cheese is a layered oven dish made with softened eggplant, creamy white sauce and melted Kashar. It is a Turkish-style home-cooked dish; recipes vary, especially in whether the eggplant is fried or roasted first.

How do you make baked eggplant with béchamel and Kashar cheese?

To make baked eggplant with béchamel and Kashar cheese, soften sliced eggplant, arrange it in a baking dish, cover it with béchamel and finish with grated Kashar. Bake until the sauce is bubbling and the cheese has browned.

Can you make baked eggplant with béchamel and Kashar cheese without frying the eggplant?

Yes, you can make baked eggplant with béchamel and Kashar cheese without frying it. Roast the slices until tender before layering them with the sauce and cheese; this keeps the dish lighter and avoids the oiliness that frying can add.

What is Kashar cheese, and can you substitute it in baked eggplant with béchamel and Kashar cheese?

Kashar is a Turkish semi-hard cheese that melts well, making it a natural topping for baked eggplant with béchamel and Kashar cheese. If you cannot find it, use a mild semi-hard cheese with good melting quality; the flavour will not be exactly the same.

Should you peel eggplant for baked eggplant with béchamel and Kashar cheese?

No, peeling eggplant for baked eggplant with béchamel and Kashar cheese is optional. Leaving the skin on helps the slices hold their shape, while peeling thick-skinned eggplant in stripes can make each bite more tender.

How do you keep baked eggplant with béchamel and Kashar cheese from getting watery?

To keep baked eggplant with béchamel and Kashar cheese from getting watery, cook the eggplant first and drain away any liquid before assembling the dish. Make the béchamel thick enough to coat a spoon, rather than using a very runny sauce.

What goes well with baked eggplant with béchamel and Kashar cheese?

A crisp green salad or plain yogurt goes well with baked eggplant with béchamel and Kashar cheese. The béchamel and melted cheese make the dish rich, so a fresh, tangy side balances it better than another heavy accompaniment.

Can you prepare baked eggplant with béchamel and Kashar cheese ahead of time?

Yes, you can assemble baked eggplant with béchamel and Kashar cheese ahead and bake it later. Cover and refrigerate the assembled dish, then add the grated Kashar just before baking for a fresher, more evenly browned topping.

How long does baked eggplant with béchamel and Kashar cheese keep in the fridge?

Baked eggplant with béchamel and Kashar cheese keeps for 3–4 days in the refrigerator when cooled and stored in a covered container. Reheat only the portion you plan to eat, and do not leave the dish at room temperature for an extended time.

Can you freeze baked eggplant with béchamel and Kashar cheese?

Yes, baked eggplant with béchamel and Kashar cheese can be frozen, though the béchamel may become slightly grainy or watery after thawing. Freeze cooled portions in airtight containers, thaw them in the refrigerator, and reheat thoroughly in the oven.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 25, 2026