Description
Savor the warmth of layers of tender vegetables enveloped in creamy béchamel, creating a comforting Mediterranean dish perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 2 medium aubergines (eggplants), sliced
- 2 medium zucchinis, sliced
- 3 medium potatoes, peeled and sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (6 oz) tomato paste
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
Instructions
- 1. Preheat your oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
- 2. Salt the sliced aubergines and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- 3. In a skillet, heat olive oil over medium heat. Sauté diced onions until translucent. Add minced garlic and cook until fragrant.
- 4. Arrange potato slices at the bottom of the baking dish. Layer half of the sautéed onion-garlic mixture on top.
- 5. Add zucchini slices followed by aubergine slices, then top with the remaining onion-garlic mixture.
- 6. In a bowl, mix tomato paste with ground cinnamon and dried oregano. Spread this mixture over the layered vegetables.
- 7. In a saucepan over medium heat, melt butter. Whisk in flour until smooth, then gradually add milk while whisking continuously until thickened (about 5 minutes).
- 8. Pour the béchamel sauce evenly over the vegetable layers.
- 9. Bake for approximately 45 minutes or until golden brown and bubbly.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Feel free to swap traditional eggplant for sweet potatoes or add lentils for extra protein. For a dairy-free option, use almond milk or oat milk in the béchamel sauce.