Best 6 Eggplant Gratin With Bechamel Sauce Recipes

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Eggplant gratin with bechamel sauce is a delicious and classic French dish that is perfect for any occasion. The combination of tender eggplant slices, creamy bechamel sauce, and melted cheese creates a dish that is both hearty and satisfying. This dish can be easily prepared in advance, making it a great option for busy weeknights. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal that your family and friends will love.

Here are our top 6 tried and tested recipes!

EGGPLANT GRATIN



Eggplant Gratin image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
  • Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  • In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
  • Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

EGGPLANT AU GRATIN



Eggplant Au Gratin image

From Jane Shapton of Irvine, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 2 servings.

Number Of Ingredients 5

1 small eggplant (about 1/2 pound) , peeled and cut into 1/4-inch slices
1 tablespoon olive oil
3/4 cup spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese

Steps:

  • Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack., Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.

Nutrition Facts : Calories 287 calories, Fat 18g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 750mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 4g fiber), Protein 15g protein.

EGGPLANT AND TOMATO GRATIN



Eggplant and Tomato Gratin image

This is a delicious, low-fat version of eggplant Parmesan. Instead of the usual heavy, breaded fried eggplant, here the eggplant is roasted and sliced, then layered with a rich tomato sauce and freshly grated Parmesan, and baked in a hot oven until bubbly.

Provided by Martha Rose Shulman

Time 1h30m

Yield Serves 6

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
1 small or 1/2 medium onion, chopped
2 to 4 garlic cloves (to taste)
2 pounds fresh tomatoes, quartered if you have a food mill, peeled, seeded and chopped if you don't, or 1 1/2 (28-ounce) cans chopped tomatoes, with juice
Salt and freshly ground pepper
1/8 teaspoon sugar
2 sprigs fresh basil
2 pounds eggplant, roasted
Salt and freshly ground pepper
2 tablespoons slivered fresh basil leaves
2/3 cup freshly grated Parmesan
1/4 cup breadcrumbs
1 tablespoon extra virgin olive oil

Steps:

  • Roast the eggplant.
  • Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 to 8 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar, and basil sprigs. Turn the heat up to medium-high and when the tomatoes are bubbling, stir well and turn the heat back to medium. Cook, stirring often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs, wiping any sauce that adheres to them back into the sauce.
  • Put the sauce through the fine blade of a food mill if you have not peeled the tomatoes. Otherwise pulse in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.
  • Preheat the oven to 400ºF. Set aside 1/4 cup of the Parmesan and mix with the breadcrumbs. Oil a 2-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick and set an even layer of the slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan/breadcrumb mixture you set aside. Drizzle 1 tablespoon olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 9 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 808 milligrams, Sugar 11 grams

EGGPLANT GRATIN



Eggplant Gratin image

From Barefoot Contessa's Food Network television show. The episode was entitled "Memory Lane".

Provided by Juenessa

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 9

olive oil, for frying
3/4 lb eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup parmesan cheese, plus
2 tablespoons freshly grated parmesan cheese
kosher salt & freshly ground black pepper
1/2 cup good bottled marinara sauce

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat about 1/8-inch of olive oil in a very large frying pan over medium heat.
  • When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters!
  • Transfer the cooked eggplant slices to paper towels to drain.
  • Add more oil, heat, and add more eggplant until all the slices are cooked.
  • Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  • In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce.
  • Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
  • Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned.
  • Serve warm.

Nutrition Facts : Calories 358.9, Fat 20.8, SaturatedFat 11.3, Cholesterol 158.7, Sodium 803.5, Carbohydrate 22.2, Fiber 7.5, Sugar 10.2, Protein 22.3

LIGHTER EGGPLANT GRATIN



Lighter Eggplant Gratin image

This light and easy version of eggplant gratin uses 1% milk and light butter - but tastes like true creamy, cheesy gratin!

Provided by bananalia

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h8m

Yield 4

Number Of Ingredients 14

½ cup sherry
1 teaspoon olive oil
1 tablespoon minced shallot
2 cloves garlic, minced
1 teaspoon red pepper flakes
3 cups diced eggplant
1 zucchini, cubed
1 red bell pepper, cubed
1 teaspoon dried basil
salt and ground black pepper to taste
3 tablespoons margarine
2 tablespoons all-purpose flour
1 cup low-fat milk
1 cup shredded 4-cheese blend (mozzarella, Parmesan, Asiago, and Romano), divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat sherry and olive oil in a large skillet over medium-high heat until bubbling. Add shallot, garlic, and red pepper flakes. Saute until fragrant, about 2 minutes. Add eggplant, zucchini, and red bell pepper. Saute, stirring frequently, until pepper is soft, 8 to 10 minutes. Remove from heat. Add basil, salt, and pepper.
  • Melt margarine in a saucepan over medium heat. Add flour; season with salt and pepper. Whisk rapidly until smooth, about 1 minute. Add milk. Bring to a boil; stir until thickened, about 2 minutes. Reduce heat to medium-low. Add 1/4 cup cheese blend and stir until melted. Toss eggplant mixture in the cheese sauce; transfer to a nonstick baking pan.
  • Bake in the preheated oven for 15 minutes. Top evenly with remaining 3/4 cup cheese blend; continue baking until set, about 15 minutes more.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 20.4 g, Cholesterol 24.7 mg, Fat 18 g, Fiber 3.7 g, Protein 11.1 g, SaturatedFat 7 g, Sodium 596.1 mg, Sugar 3.9 g

EASY EGGPLANT GRATIN



Easy Eggplant Gratin image

You may be surprised that eggplant gratin is this quick and easy to put together.

Provided by MSTRECKE

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 45m

Yield 4

Number Of Ingredients 10

3 pounds eggplant, sliced into 1/2-inch-thick rounds
¼ cup half-and-half
1 extra large egg
¼ cup ricotta cheese
½ cup grated Parmesan cheese, divided
2 tablespoons grated Parmesan cheese
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
salt and black pepper to taste
½ cup bottled marinara sauce

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Preheat a grill for medium heat and lightly oil the grate. Grill eggplant slices until cooked through and evenly browned on both sides, about 5 minutes.
  • Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
  • Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Sprinkle each with 1/8 cup Parmesan cheese and season with salt and pepper. Spoon half the marinara sauce into each dish. Top each with a second layer of eggplant slices, more salt and pepper, half the ricotta mixture, and 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet.
  • Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 25.7 g, Cholesterol 75.6 mg, Fat 9.4 g, Fiber 12.3 g, Protein 12.7 g, SaturatedFat 4.7 g, Sodium 469.2 mg, Sugar 11 g

Tips:

  • To ensure the eggplant is cooked evenly, slice it thinly and uniformly.
  • When layering the eggplant, make sure to slightly overlap the slices to create a cohesive dish.
  • For a crispy and flavorful crust, sprinkle breadcrumbs and grated Parmesan cheese on top before baking.
  • Adjust the seasonings in the béchamel sauce to your preference. You can add a pinch of nutmeg, garlic powder, or dried herbs for extra flavor.
  • If you don't have heavy cream on hand, you can substitute it with whole milk or half-and-half.
  • For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.

Conclusion:

Eggplant gratin is a versatile and delicious dish that combines the earthy flavors of eggplant with a rich and creamy béchamel sauce. By following these tips, you can create a perfect gratin that is crispy on top, tender on the inside, and bursting with flavor. Serve it as a main course or a side dish, and enjoy the delightful combination of textures and flavors that this dish has to offer.

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