Eggplant Mille-Feuille with Crushed Tomato Sauce and Grana Padano Béchamel

Ingredients

• 2 pcs Eggplants (Medium, about 500 g, sliced into rounds about 0.5 cm thick)
• 45 ml Olive oil (For brushing the eggplants and for the sauce)
• 2 pcs Garlic cloves (Crushed)
• 1 pcs Onion (Medium, diced)
• 700 g Cherry tomatoes (Halved or quartered, then chopped)
• 1 c. à café Tomato paste (About 5 ml)
• 10 pcs Fresh basil (Leaves, finely chopped)
• 1 c. à café Fresh thyme (Leaves, optional)
• to taste Salt
• to taste Black pepper
• 30 g Butter (For the béchamel roux)
• 2 c. à soupe Cornstarch (About 15 g)
• 500 ml Whole milk (At room temperature)
• 150 g Grated Grana Padano (Divided: 100 g in the béchamel, 50 g for the crust and gratin)
• 1 pinch Nutmeg (Finely grated)
• few pcs Fresh oregano (flowers) (For garnish)

Instructions

1. Prepare the crushed tomato sauce

   Heat 2 tbsp olive oil in the pot, add the diced onion and sauté until translucent. Add the crushed garlic, thyme, then the chopped cherry tomatoes. Sprinkle in one teaspoon of tomato paste, season with salt and pepper. Cover and simmer over low heat for 30 minutes, stirring occasionally until the liquid reduces and the sauce thickens.

   Time: PT30M

2. Incorporate the basil into the sauce

   When the sauce has reduced, add the chopped fresh basil, stir quickly and remove from heat. Keep warm.

   Time: PT5M

3. Prepare the Grana Padano béchamel

   In a saucepan, melt the butter over medium heat. Add the cornstarch and whisk to form a white roux, cooking for 1 minute without browning. Gradually pour in the milk while whisking to avoid lumps. Bring to a gentle boil, then lower the heat and let thicken for 5 minutes. Stir in 100 g grated Grana Padano, nutmeg, salt and pepper. Remove from heat and keep warm.

   Time: PT10M

4. Slice and grill the eggplants

   Wash the eggplants and cut into rounds about 0.5 cm thick. Brush each slice on both sides with olive oil using a brush. Heat the grill or pan over medium‑high heat, place the slices, add a small splash of water to create steam, cover for 2 minutes, then flip and grill the other side until golden and tender (about 3 minutes per side). Immediately sprinkle each grilled slice with grated Grana Padano.

   Time: PT10M

5. Assemble the mille‑feuille

   On a plate or serving dish, place a grilled eggplant slice, spread a teaspoon of béchamel, sprinkle with Grana Padano, add a tablespoon of tomato sauce, then repeat the layers until ingredients are exhausted, finishing with a layer of tomato sauce and a final drizzle of béchamel.

   Time: PT5M

6. Gratin in the oven

   Preheat the oven to 200 °C. Place the assembled mille‑feuille on a baking sheet lined with parchment paper and bake for 3 minutes, just enough to melt the cheese and lightly brown the top.

   Time: PT3M

   Temperature: 200°C

7. Prepare the crispy tomato tiles

   Slice 200 g of cherry tomatoes into thin rounds, arrange in a single layer on another sheet, lightly sprinkle with salt and a drizzle of olive oil. Bake at 200 °C for 5 minutes until golden and crispy.

   Time: PT5M

   Temperature: 200°C

8. Finishing and serving

   Place the tomato tiles on the mille‑feuille, sprinkle with fresh oregano flowers and serve immediately, hot or at room temperature according to preference.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

15 g

Fat

18 g

Fiber

5 g