Eggplant Gratin

Nadia KhouryChef

Ingredients

• 1 kilogram of eggplant
  1 kilogram
• 3 tomatoes
  3 tomatoes
• 1 medium onion
  1 onion
• 1 cup of Parmesan cheese
  1 cup
• 2 tablespoons of ketchup
  2 tablespoons
• A pinch of black pepper
  0
• A pinch of salt
  0
• 3 tablespoons of flour
  3 tablespoons
• 1 1/2 cups of liquid milk
  1.5 cup
• 1/2 cup of cream, whipped
  0.5 cup
• 1/3 cup of oil
  0.3 cup
• 1/3 cup of butter
  0.3 cup
• A pinch of white pepper
  0
• A pinch of salt
  0

Steps

1. 1

   Peel the eggplant and cut it into thick slices, fry and drain, then arrange in the baking dish.

   Required Tools:

   Frying Pan

   5 min
2. 2

   Place the onion in a pot with a little oil and sauté until it wilts, then add the tomato juice, ketchup, salt, and black pepper, stirring until it thickens and resembles pizza sauce. Pour the sauce over the eggplant.

   Required Tools:

   Pot

   5 min
3. 3

   To prepare the béchamel, take a frying pan and add oil and butter, then add the flour and toast it, then add the milk while continuously stirring. Add a pinch of salt and white pepper, then the cream and stir until thickened.

   Required Tools:

   Frying Pan

   5 min
4. 4

   Pour the béchamel over the eggplant, then place the cheese on top to cover it completely, then bake in the oven for 30 minutes at medium heat.

   Required Tools:

   Oven

   30 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags