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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

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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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