Eggplant Gratin with Béchamel and Cantal Cheese

Ingredients

• 1 medium Eggplant (cut into dice about 2 cm)
• 125 g Canned crushed tomatoes (drained)
• 125 g Cantal cheese (grated)
• 1 unit Onion (cut into dice)
• 2 units Garlic cloves (crushed)
• 1 teaspoon Dried thyme
• 1 unit Bay leaf
• 20 cl Whole milk
• 2 tablespoons All-purpose flour
• 15 g Butter
• 2 tablespoons Olive oil
• a pinch Nutmeg
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Black pepper (or to taste)

Instructions

1. Prepare the vegetables

   Wash the eggplant, cut into dice about 2 cm. Peel and dice the onion. Crush the garlic cloves with the flat side of a knife.

   Time: PT10M

2. Sauté onion and garlic

   Heat 2 tbsp of olive oil in a pan over medium heat. Add the onion, thyme and bay leaf. Brown for 5 minutes, then add the crushed garlic and stir.

   Time: PT5M

   Temperature: medium heat

3. Cook the eggplant and tomatoes

   Stir in the eggplant dice and the crushed tomatoes. Salt with one teaspoon, pepper, cover and simmer over medium heat for 12 minutes until the eggplant is tender.

   Time: PT12M

   Temperature: medium heat

4. Prepare the béchamel

   In a small saucepan, melt the butter over medium heat. Add the flour, stir for 30 seconds to form a roux. Gradually pour in 10 cl of milk while whisking continuously, then cook for 2 minutes until thickened. Add the remaining 10 cl of milk, season with salt, pepper and a pinch of nutmeg, and cook for an additional 2 minutes.

   Time: PT5M

   Temperature: medium heat

5. Preheat the oven

   Turn on the oven and set it to 220 °C. Let it heat for about 5 minutes.

   Time: PT5M

   Temperature: 220°C

6. Assemble the gratin

   Spread the eggplant mixture in the gratin dish(s). Evenly top with béchamel, then sprinkle the grated Cantal cheese over the top.

   Time: PT3M

7. Bake

   Place the gratin in the oven and bake for 10 minutes until the cheese is melted and lightly browned.

   Time: PT10M

   Temperature: 220°C

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

20 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Eggplant: zucchini
• Instead of Canned crushed tomatoes: fresh peeled tomatoes
• Instead of Cantal cheese: Gruyère, Cheddar
• Instead of Dried thyme: Herbes de Provence
• Instead of Whole milk: semi-skimmed milk, plant milk
• Instead of All-purpose flour: whole wheat flour
• Instead of Butter: margarine
• Instead of Olive oil: sunflower oil

Equipment Needed

• Chef's knife
• cutting board
• frying pan
• saucepan for béchamel
• whisk
• measuring spoons
• measuring cup
• silicone spatula
• gratin dish (or small ramekins)
• kitchen gloves

Critical Steps — Do Not Skip

• Do not let the garlic burn during the initial sauté.
• Cook the béchamel while whisking constantly to avoid lumps.
• Check the tenderness of the eggplant before assembling the gratin.

Chef Tips from the Video

• Use Cantal aged 6‑12 months for a stronger flavor.
• Add a pinch of smoked paprika to the béchamel for a subtly spicy note.
• Serve the gratin with a lemony green salad to balance the richness of the dish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: The gratin freezes well up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the béchamel ahead of time and keep it refrigerated for 24 h; gently reheat before assembling.
• The gratin can be assembled the day before and kept in the refrigerator, then baked just before serving.