EGGPLANT GRATIN WITH BECHAMEL SAUCE
Eggplant gratin is the best way to feed eggplants to eggplant haters and receive high reviews from them! Very yummy and satisfying.
Provided by VIRI-1718
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h13m
Yield 6
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 612.1 mg, Sugar 17.2 g
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Haider Malik
[email protected]Overall, I was disappointed with this eggplant gratin. I will not be making it again.
Salih Khan
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Lovinghim Mcnutt
[email protected]This eggplant gratin was a disaster! The eggplant was soggy and the béchamel sauce was curdled.
Ngobeni Bapse
[email protected]I found this dish to be a bit bland. I would have liked more flavor from the eggplant.
Oscar Roxby
[email protected]This gratin was a little too cheesy for my taste, but it was still good.
XX RS
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The béchamel sauce was amazing!
Jayantha Podimanike
[email protected]This was my first time making eggplant gratin and it turned out great! I followed the recipe exactly and it was perfect.
Khamael Zoubi
[email protected]I made this gratin for a dinner party and it was a huge success. Everyone loved it!
Yesenia Reyes
[email protected]This dish was delicious! The eggplant was cooked perfectly and the béchamel sauce was rich and flavorful. I highly recommend this recipe.
Ratna Sirish
[email protected]I've made this eggplant gratin several times now, and it's always a crowd-pleaser. It's easy to make and always comes out perfect.
Gennevieve Gold
[email protected]This eggplant gratin was a hit with my family! The eggplant was tender and flavorful, and the béchamel sauce was creamy and cheesy. I will definitely be making this again.