For a change from my last gratin with eggplant, I put a bit of chorizo and peppers and I lightened the béchamel. But I forced the parmesan so we feel more cheese
For 4 to 6 people:
- 2 large eggplants
- few fresh basil leaves
- olive oil
- 1 Organic peeled tomatoes
- Parmesan cheese
- 1 small pepper
- 1 piece of chorizo
To lean bechamel:
- 350ml milk
- 2 tablespoons cornstarch
- 1 large knob of butter
Cut the aubergines into slices, season with salt and brush with olive oil before putting them under the grill to 210 ° C until they are soft (about 15 minutes, but watch out!).
Meanwhile, prepare the bechamel sauce: Melt the butter in a saucepan, add the cornstarch and milk very gradually and whisk to avoid lumps. Salt and pepper.
Preheat oven to 210 ° C.
In a baking dish, pour 1/3 of peeled tomatoes with their sauce. Cover of:
- half the eggplant slices, shredded pepper and chorizo,
- peeled tomatoes, basil, half the bechamel
- the rest of the eggplant,
- peeled tomatoes,
- and finally the Parmesan.
Bake for 40 minutes, while monitoring. The cream should be nicely browned.
Let cool before serving with a green salad and crusty bread for good saucer!