Eggplant Gratin With Bechamel Sauce Recipe

Name: Eggplant Gratin With Bechamel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F (175 degrees C).
2
Brush eggplant rounds with 2 tablespoons vegetable oil. Place on a baking sheet.
3
Bake in the preheated oven until eggplants are soft and brown, about 15 minutes. Remove from oven. Keep oven on.
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.
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.
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.
7
Bake in the preheated oven until cheese melts and turns golden brown, 25 to 30 minutes.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 eggplants, peeled and sliced into 3/4-inch-thick rounds, 2 tablespoons vegetable oil, Red Sauce:, 2 tablespoons vegetable oil, and more.

Yes, Eggplant Gratin With Bechamel Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Gratin With Bechamel Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions