Eggplant Gratin with Béchamel and Cantal Cheese
Recipe by Pankaj Sharma
A flavorful eggplant gratin, topped with a creamy béchamel and melted Cantal cheese, baked until a beautiful golden crust forms. Ideal for a comforting vegetarian dinner.
EasyFrenchServes 4
Printable version with shopping checklist
Source Video
23m
Prep
27m
Cook
10m
Cleanup
1h
Total
Cost Breakdown
Total cost:$6.17
Per serving:$1.54
Critical Success Points
- • 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.
Safety Warnings
- • Be careful of hot oil splatters during the initial sauté.
- • Use kitchen gloves when handling the hot dish out of the oven.
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