Eggplant with bechamel sauce is a delicious and nutritious dish that can be prepared in various ways. However, the key ingredients—eggplant and bechamel sauce—remain the same, offering a creamy and savory flavor. Here's how to prepare this tasty dish:
Preparation Time:
60 minutes
Serves:
5 people
Ingredients:
2 large eggplants (cut into medium-sized fingers or circles)
3 cups thick bechamel sauce (prepared in advance)
Parsley (chopped, for garnish)
Salt (to taste)
Black pepper (to taste)
1 cup mozzarella cheese
Instructions:
Prepare the Eggplant:
Peel the eggplants and cut them into medium-sized fingers or circles, as desired.
Sprinkle salt and black pepper on the eggplant slices.
Roast the Eggplant:
Place the eggplant slices in a baking tray.
Preheat the oven to 180°C (350°F).
Roast the eggplant in the oven until golden and crispy on all sides, turning the pieces occasionally for even browning.
Add the Bechamel Sauce:
Once the eggplant is golden and crispy, remove the tray from the oven.
Pour the bechamel sauce over the eggplant slices, covering them evenly.
Return to the Oven:
Put the tray back in the oven and let it cook until the sauce thickens and blends with the eggplant.
Add the Cheese:
Remove the tray from the oven and sprinkle the mozzarella cheese over the top.
Return to the oven and bake until the cheese melts and turns golden.
Garnish and Serve:
Garnish the dish with chopped parsley and serve hot.
Tips:
You can add ground meat or kofta to the dish for an extra flavor boost.
If you prefer extra crunch, you can fry the eggplant before placing it in the baking tray.
This dish is a delicious, creamy, and healthy meal that combines the nutrients of eggplant with the richness of bechamel sauce and mozzarella cheese. Enjoy!
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