Eggplant Gratin With Bechamel Sauce Food
EGGPLANT GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
- Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
- Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
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- Divide the eggplant slices between two rimmed baking sheets and drizzle each with half of the oil, salt and pepper. Toss the eggplant slices to coat them as much as possible; there won't be enough oil to coat each piece, but it will cook up fine anyway. Roast the eggplant at 400ºF until golden and tender but still holding a shape, 30-40 minutes, turning the eggplant after about 20 minutes when the bottoms are golden. Remove from the oven and let cool.
- Over a medium flame, heat the oil in a 10" oven-proof skillet with 2-inch high sides (or another wide skillet if you plan to bake this in a lasagna pan instead). Add the onions and cook, stirring occasionally, until wilted and tender, 5-10 minutes. Add the peppers, thyme, salt, and wine. Increase the heat to bring the pan to a simmer, then cover partially, lower the heat, and simmer until the peppers are very tender and the pan is mostly dry, 30-40 minutes.
- In a large, heavy-bottomed saucepan, melt the butter over a medium flame. Work in the flour until a paste forms, then add the roasted garlic. Cook, stirring and mashing, for a few minutes, then gradually work in the milk. Add the thyme, salt, and pepper. Cook the bechamel, stirring frequently to prevent clumping or scorching, until it comes to a boil, 5-10 minutes. It will be very thick and gloopy. Let it boil for 1 minute (this cooks the starches in the flouthen remove from the heat and stir in the 1/2 cup of parmesan.
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ウェブ 2023年8月2日 Top with the remaining eggplant, sauce, scamorza and 1 tablespoon of olive oil. Bake the gratin in the upper third of the oven …
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- Position racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 large rimmed baking sheets with foil. Divide the eggplant between the prepared baking sheets and toss each sheet with 2 tablespoons of the olive oil. Season with salt and black pepper and spread out in a single layer. Bake for 45 minutes, until golden brown; rotate the baking sheets halfway through baking. Keep the oven on.
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- Spread 1 cup of the sauce in the bottom of a 2 1/2-quart shallow baking dish. Top with half of the eggplant and the remaining basil leaves. Drizzle with 1 tablespoon of the olive oil. Spread 2 cups of the sauce on top and sprinkle with half of each cheese. Drizzle with 1 tablespoon of the olive oil. Top with the remaining eggplant, sauce, scamorza and 1 tablespoon of olive oil.
- Bake the gratin in the upper third of the oven for about 30 minutes, until bubbling. Remove from the oven and preheat the broiler to high. Sprinkle the remaining 1/2 cup of Parmesan over the top and broil for 3 minutes, until golden brown. Let cool for 10 minutes before serving.
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