Eggplant Gratin with Bechamel Sauce

Eggplant gratin showcases the tender vegetables of their namesake, layered between homemade tomato sauce, garlicky bechamel, and mozzarella.

• Preparation Time: 15 mins
• Cooking Time: 58 mins
• Total Time: 1 hr 13 mins
• Calories: 400 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 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.

Step 7

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