Eggplant Gratin with Bechamel Sauce recipe
All Recipes Fruits and Vegetables Vegetables Eggplant
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 caloriescarbohydrate: 33.2 gcholesterol: 46.2 mgfat: 22.9 gfiber: 8 gprotein: 18.5 gsaturatedFat: 9.8 gservingSize: -sodium: 612.1 mgsugar: 17.2 gtransFat: : -unsaturatedFat: : -
Directions Eggplant Gratin with Bechamel Sauce
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Brush eggplant rounds with 2 tablespoons vegetable oil. Place on a baking sheet.
Bake in the preheated oven until eggplants are soft and brown, about 15 minutes. Remove from oven. Keep oven on.
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.
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.
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.
Bake in the preheated oven until cheese melts and turns golden brown, 25 to 30 minutes.