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Eggplant Gratin with Béchamel and Cantal Cheese
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.
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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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