Eggplant gratin
Instructions
Wash and dry eggplants, peel them.
Cut into slices 5 mm thick.
Posatele on a towel, sprinkle them with salt and let drain for 1 hour.
Fifteen minutes later, prepare the béchamel sauce: Chop fine ham, Peel the onion and chop finely, melt the butter soft focus in a saucepan, heat the casserole and onion.
Add the ham and the flour and cook for 3 to 5 minutes, stirring.
Wet gradually with cold milk, stirring continuously.
bring to the boil, add the crumbled Bouillon, bay leaf, nutmeg and pepper.
Simmer, in a water bath, stirring regularly until the sauce is cooked.
Passed an hour rinse the aubergines with cold water, drain and pat dry with paper towels, mashing well.
Heat three tablespoons of oil in a large skillet and add one-third of the eggplant.
Let them jump from three to four minutes on each side, remove them with a skimmer and keep them warm.
Proceed in the same manner with the remaining aubergines, adding each time three tablespoons oil in skillet.
Heat the oven to 200° c (thermostat 6).
Wash the tomatoes and cut them into rings.
Place a layer of Eggplant in a round baking dish, sprinkle them with salt and pepper and cover with a layer of tomatoes.
Add salt and pepper and tomatoes continue to alternate layers until you run out of ingredients.
When the sauce is cooked, pour over vegetables and sprinkle Parmesan cheese.
Bake and cook for twenty or twenty-five minutes, until the surface is golden.
Ingredients and dosing for 4 persons
- 500 g of eggplant
- 500 g of tomatoes
- 4 tablespoons of grated parmesan cheese
- 9 tablespoons of olive oil
- Salt
- For the bechamel:
- 1 slice of ham
- 1 onion
- 1 1/2 tbsp of flour
- 20 cl of milk
- 1/4 nut chicken stock
- 1/4 leaf laurel
- 1 pinch of nutmeg
- 3 grains of white pepper
- 25 g of butter