Eggplant Mille-Feuille with Crushed Tomato Sauce and Grana Padano Béchamel
Recipe by Hervé Cuisine
A light and indulgent summer starter: grilled eggplant slices layered with a silky Grana Padano béchamel and a reduced homemade tomato sauce, all gratinated and garnished with crispy tomato tiles and fresh oregano.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
10m
Prep
1h 3m
Cook
10m
Cleanup
1h 23m
Total
Cost Breakdown
Total cost:$14.10
Per serving:$3.52
Critical Success Points
- • Reducing the tomato sauce to a thick consistency
- • Thickening the béchamel without lumps
- • Grilling the eggplants to achieve a golden crust while remaining tender
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Wear kitchen gloves when handling the oven.
- • Be careful not to scorch the milk when making the béchamel.
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