Eggplant Gratin with Bechamel Sauce recipe

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Ingredients

2 eggplants, peeled and sliced into 3/4-inch-thick rounds
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, crushed
5 tomatoes, chopped
1 tablespoon tomato paste
2 cups chicken stock
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons unsalted butter
⅓ cup all-purpose flour
4 cups milk
2 tablespoons grated Parmesan cheese
1 ½ teaspoons garlic powder
1 pinch salt
1 pinch ground nutmeg
1 pinch ground white pepper
1 (7 ounce) package mozzarella cheese, sliced

Nutrition Info

399.5 calories
carbohydrate: 33.2 g
cholesterol: 46.2 mg
fat: 22.9 g
fiber: 8 g
protein: 18.5 g
saturatedFat: 9.8 g
servingSize: -
sodium: 612.1 mg
sugar: 17.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Brush eggplant rounds with 2 tablespoons vegetable oil. Place on a baking sheet.

  3. Bake in the preheated oven until eggplants are soft and brown, about 15 minutes. Remove from oven. Keep oven on.

  4. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and garlic, cook and stir until onion is translucent, about 5 minutes. Add tomatoes and tomato paste. Cook until flavors are blended, about 3 minutes. Stir in stock, basil, paprika, oregano, salt, and pepper. Cook until red sauce is thickened, about 15 minutes.

  5. Melt butter in a saucepan over medium heat. Add flour, cook and stir until light brown, 6 to 10 minutes. Remove from heat. Add milk slowly, whisking constantly, until mixture is smooth, about 2 minutes. Return to heat. Bring to a boil, stirring with a wooden spoon. Cook and stir until bechamel sauce thickens and coats the back of the spoon, 5 to 7 minutes more. Remove from heat, stir in Parmesan cheese, garlic powder, salt, nutmeg, and white pepper.

  6. Cover the bottom of a baking dish with 2 tablespoons of the red sauce. Arrange 1 layer of eggplant on top, cover with some mozzarella slices. Spread 3 to 4 tablespoons bechamel sauce on top. Repeat layering until you reach a final layer of bechamel sauce, top with remaining mozzarella.

  7. Bake in the preheated oven until cheese melts and turns golden brown, 25 to 30 minutes.

Recipe Yield

6 servings

Recipe Note

Eggplant gratin is the best way to feed eggplants to eggplant haters and receive high reviews from them! Very yummy and satisfying.

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