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Eggplant Gratin

Eggplant slices are placed in baking dish, topped with olive oil and finely chopped garlic, seasoned with salt and pepper and baked until eggplant is soft. Emmental cheese is sprinkled over top, Bechamel sauce is poured over, and eggplant is placed under broiler until sauce is bubbly. Serve hot.

Ingredients -

3 pounds Eggplant, peeled and sliced into 1/4" rounds
2 Garlic Cloves, finely chopped
3 ounces grated Emmental Cheese
6 tablespoons Olive Oil
1 Bay Leaf
Coarse Salt
Fresh Ground Black Pepper
2 cups Bechamel Sauce

Béchamel Sauce:
1/2 cup Butter
1/2 cup All-Purpose Flour
2 cups Milk
1 tablespoon Crème Fraiche
Salt, Pepper and Nutmeg

Preparation:

1. Turn the oven to 350 degrees and preheat.

2. Arrange the eggplant in a glass baking dish.

3. Drizzle the olive oil and garlic on top, and season with salt and pepper.

4. Bake until done, which takes about 25 minutes, occasionally stirring.

5. Sprinkle the grated cheese on top and cover with the Béchamel sauce.

6. Broil until the sauce is bubbly.

7. Serve immediately.

Béchamel Sauce:

1. Combine the butter and flour in a saucepan and melt the two together, stirring constantly.

2. Remove the saucepan from the heat and slowly add the milk.

3. Return the pan to the stove over low heat and stir constantly until the sauce thickens.

4. Add the Crème Fraiche, and season with salt, pepper and nutmeg.

Eggplant Recipe Tip -
Eggplant Varieties

	There are many varieties of eggplant. The most common is the purple eggplant, named after its dark purple skin. It is pear-shaped, roughly two to four inches wide and four to nine inches long. Other types range in length from 2-12 inches and come in several different colors including white, cream, orange, green or various shades of purple.

Eggplant Recipe Tip -
Storing Garlic

	Keeping garlic on hand in your kitchen or pantry is useful as long as you know the proper way to store it. Garlic bulbs that are unbroken can be stored for up to 3 to 4 months. Broken, individual cloves will keep up to 10 days. All bulbs and cloves should be stored in a cool and dry location.

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