Eggplant Au Gratin
Submitted by KCM
Eggplant au gratin with sauteed mushrooms in a creamy bechamel sauce, topped with Parmesan bread crumbs and broiled golden. A rich French-style vegetable casserole.
YIELD
1 casserolePREP
30 minCOOK
30 minREADY
60 minThis eggplant au gratin is a proper French-style gratin: cubed eggplant and sauteed mushrooms bound in a creamy bechamel, spooned into a baking dish, covered with Parmesan bread crumbs, and baked until bubbling with a crisp, browned top from a quick finish under the broiler.
The bechamel is enriched with heavy cream, a squeeze of lemon juice, nutmeg, and a few dashes of Tabasco. That last ingredient might seem odd in a French dish, but it adds a subtle heat that lifts the richness of the cream and butter without tasting spicy.
Blanching the eggplant cubes for five minutes in boiling salted water before adding them to the sauce is essential. It softens the flesh and removes some of the bitterness that raw eggplant can carry. Drain well, or the extra water will thin out your bechamel.
A beaten egg stirred into the mixture before baking helps set the filling so it holds together when you scoop it onto a plate.
Pro Tips
- Cook the mushrooms until all their liquid evaporates. Wet mushrooms will make the gratin watery instead of creamy.
- Whisk the flour into the melted butter for a full minute before adding the milk. This cooks out the raw flour taste.
- Use an 8-inch pie plate or shallow gratin dish. A deeper dish means the center stays soft while the edges overcook.
- Broil for just 1-2 minutes at the end. Watch constantly. The Parmesan and bread crumb topping goes from golden to burnt in seconds.
Variations
- Zucchini gratin: Replace eggplant with cubed zucchini for a milder flavor and softer texture.
- Gruyere topping: Swap Parmesan for shredded Gruyere in the bread crumb mixture for a nuttier, more melty crust.
- Herb addition: Stir fresh thyme or a tablespoon of chopped basil into the bechamel before folding in the vegetables.
Ingredients
Directions
Preheat oven to 425F Peel the eggplant and cut the flesh into 1” cubes, more or less. Drop the cubes into boiling salted water, cook about 5 minutes, just until cooked. Drain well. Meanwhile, slice the mushrooms. There should be about 2 cups. Heat 1 tablespoon butter in a skillet and add the mushroom slices. Sprinkle with salt and about 1 teaspoon lemon juice. Cook, stirring and tossing, until the mushrooms give up their juice. Continue cooking until the liquid evaporates. Set aside. Melt 1½ tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk and cream, stirring rapidly with the whisk. When blended and smooth, add salt and pepper to taste, the remaining lemon juice, nutmeg, and Tabasco to taste. Stir in the mushrooms and eggplant. Stir in the egg. Spoon the mixture into a baking dish (an 8” pie plate works well). Sprinkle with a mixture of crumbs and cheese and dot the remaining 1 tablespoon butter. Bake 30 to 40 minutes, and then brown under the broiler.
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