How to Make French Eggplant Gratin

French Eggplant Gratin, known as Gratin d’Aubergine, is a delightful dish that combines the rich flavors of eggplant with creamy béchamel sauce and a crispy cheese topping. This recipe is perfect for a comforting meal or as a side dish to accompany your favorite protein. Follow these steps to create your own delicious French Eggplant Gratin at home.

Ingredients

2 medium-sized eggplants
1 onion, finely chopped
2 cloves of garlic, minced
2 cups of béchamel sauce (store-bought or homemade)
1 cup grated cheese (Gruyère or mozzarella works well)
Olive oil for frying
Salt and pepper to taste
Fresh basil, for garnish (optional)

Preparation Steps

Step 1: Prepare the Eggplants

Start by slicing the eggplants into ½-inch thick rounds. Sprinkle salt generously over the slices and let them sit for at least 30 minutes. This process helps to draw out excess moisture and bitterness from the eggplants.

Step 2: Rinse and Dry

After 30 minutes, rinse the eggplant slices under cold water to remove the salt, then pat them dry with a paper towel. This step is essential to prevent the gratin from becoming soggy.

Step 3: Sauté the Vegetables

In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes translucent. Next, add the dried eggplant slices in batches and sauté them until they are golden brown on both sides. Remove from heat and set aside.

Step 4: Assemble the Gratin

Preheat your oven to 375°F (190°C). In a baking dish, start layering the cooked eggplant mixture. Pour a layer of the béchamel sauce over the eggplants, then sprinkle a layer of grated cheese. Repeat the layering process until all ingredients are used, finishing with a layer of béchamel sauce and a generous topping of cheese.

Step 5: Bake the Gratin

Place the assembled gratin in the preheated oven and bake for about 30-35 minutes or until the top is bubbly and golden brown. If the top browns too quickly, you can cover it loosely with aluminum foil.

Step 6: Serve

Once baked, remove the gratin from the oven and let it cool for a few minutes. Garnish with fresh basil if desired. Serve warm as a main dish or as a hearty side to complement grilled meats or roasted vegetables.

Tips for the Best Eggplant Gratin

Choosing the right eggplants is crucial; look for firm, shiny, and smooth-skinned varieties.
For a lighter version, consider using low-fat milk or Greek yogurt for the béchamel sauce.
Add herbs such as thyme or oregano to the béchamel for additional flavor.

French Eggplant Gratin is a fantastic way to enjoy this versatile vegetable. Whether you’re a vegetarian or just looking to incorporate more vegetables into your diet, this dish is sure to impress. Enjoy the layers of flavor and the creamy texture that makes this classic dish a favorite among many.