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Eggplant Gratin with Bechamel Sauce

"Eggplant gratin is the first-class manner to feed eggplants to eggplant haters and receive high reviews from them! Very yummy and gratifying."

Ingredients :

2 eggplants, peeled and sliced into three/4-inch-thick rounds
2 tablespoons vegetable oil
Red Sauce:
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, beaten
five tomatoes, chopped
1 tablespoon tomato paste
2 cups chicken stock
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried oregano
salt and ground black pepper to flavor
Garlic Bechamel Sauce:
2 tablespoons unsalted butter
1/3 cup all-reason flour
4 cups milk
2 tablespoons grated Parmesan cheese
1 half of teaspoons garlic powder
1 pinch salt
1 pinch ground nutmeg
1 pinch ground white pepper
1 (7 ounce) package deal mozzarella cheese, sliced

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H13M

Preheat oven to 350 degrees F (175 tiers C).
Brush eggplant rounds with 2 tablespoons vegetable oil. Place on a baking sheet.
Bake inside the preheated oven until eggplants are gentle and brown, approximately 15 minutes. Remove from oven. Keep oven on.
Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about five mins. Add tomatoes and tomato paste. Cook till flavors are combined, about 3 minutes. Stir in inventory, basil, paprika, oregano, salt, and pepper. Cook until purple sauce is thickened, approximately 15 minutes.
Melt butter in a saucepan over medium warmth. Add flour; prepare dinner and stir until light brown, 6 to 10 mins. Remove from warmness. Add milk slowly, whisking continuously, until aggregate is clean, about 2 minutes. Return to warmness. Bring to a boil, stirring with a wood spoon. Cook and stir till bechamel sauce thickens and coats the returned of the spoon, five to 7 mins more. Remove from warmth; stir in Parmesan cheese, garlic powder, salt, nutmeg, and white pepper.
Cover the lowest of a baking dish with 2 tablespoons of the red sauce. Arrange 1 layer of eggplant on pinnacle; cover with a few mozzarella slices. Spread 3 to 4 tablespoons bechamel sauce on top. Repeat layering until you reach a final layer of bechamel sauce; pinnacle with final mozzarella.
Bake inside the preheated oven till cheese melts and turns golden brown, 25 to half-hour.

Notes :

You can use clean basil in place of dried basil if preferred.

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