Creamy Eggplant Béchamel Gratin

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

2. Steam the Eggplant

Prepare a steamer and steam the eggplant slices for 4 to 5 minutes until they become very soft. Arrange the eggplant slices in a baking dish and sprinkle them lightly with salt.

3. Prepare the Béchamel Sauce

Heat the milk in a saucepan until it is almost boiling. In another medium saucepan, melt the butter over medium heat. Add the flour and stir constantly for 3 to 4 minutes to create a roux. Gradually pour the hot milk into the roux, stirring continuously to ensure a smooth and thick sauce. Continue cooking for about 10 minutes, stirring often, until it thickens.

4. Incorporate Cheese into the Sauce

Gradually stir in the grated cheese until it is fully melted and incorporated. Taste the sauce and add salt if necessary. Pour the béchamel cheese sauce over the arranged eggplant slices in the baking dish.

5. Prepare the Breadcrumb Topping

In a small bowl, mix the fresh bread crumbs, chopped parsley, crushed garlic, and olive oil together with a pinch of salt. Sprinkle this mixture evenly over the eggplant and sauce in the baking dish.

6. Bake and Broil the Gratin

Place the dish in the preheated oven and bake for 20 minutes. After baking, switch the oven to broil and broil the topping until it becomes golden and crisp. Keep a close eye on it to prevent burning.

7. Serve

Once the topping is beautifully colored, remove the dish from the oven. Serve the creamy eggplant béchamel gratin hot.