LOW CALORIE

Baked Eggplants with Tomatoes and Cheese

Appetizers | World cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Baked eggplants with tomatoes and cheese

Ingredients

Salt - to taste
Gruyère cheese - 1.4 oz
Milk - 15 fl oz
Butter - 1.8 oz
Tomatoes - 3 pieces
Wheat Flour - 2 tablespoons
Safflower Oil - 10 fl oz
Eggplants - 4 pieces

Step by Step guide

Step 1

Peel the eggplants and cut them into thin slices. Heat the oil in a deep skillet to 356°F. Sprinkle the eggplants with a small amount of flour and fry them in batches in the hot oil, removing them with a slotted spoon. Let the excess oil drain.

Step 2

Slice the tomatoes thinly, arrange them on a plate, sprinkling each layer with salt, and let them sit to release their juice.

Step 3

Layer the eggplants and tomatoes alternately: one slice of tomato for every three slices of eggplant in a baking dish.

Step 4

Make the béchamel sauce: melt half of the butter with a tablespoon of sunflower oil in a saucepan, add the flour, and cook for 2 minutes, stirring. Then slowly pour in the milk and cook for another 8 minutes, stirring constantly.

Step 5

Season the vegetable layers with salt and pour the sauce over the top. Sprinkle with grated cheese and pieces of the remaining butter. Bake for 15 minutes at 392°F until a golden crust forms. Serve immediately in the same dish.