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The Best Recipes: Eggplant Gratin with Bechamel Sauce Popular Recipes

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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."

Ingredients :

  • 2 eggplants, peeled and sliced into 3/4-inch-thick rounds
  • 2 tablespoons vegetable oil
  • Red Sauce:
  • 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
  • 1/2 teaspoon dried oregano
  • salt and ground black pepper to taste
  • Garlic Bechamel Sauce:
  • 2 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 4 cups milk
  • 2 tablespoons grated Parmesan cheese
  • 1 1/2 teaspoons garlic powder
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 1 pinch ground white pepper
  • 1 (7 ounce) package mozzarella cheese, sliced

Instructions :

Prep : 15M Cook : 6M Ready in : 1H13M
  • 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.

Notes :

  • You can use fresh basil instead of dried basil if desired.

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