Equipment
* optional
Ingredients
Roasted Eggplant
- 3 globe eggplant, sliced into 1cm rounds
- 60 ml olive oil
- 10 g salt
Béchamel Sauce
- 60 g unsalted butter
- 60 g all-purpose flour
- 750 ml whole milk, warm
- nutmeg, freshly grated
- white pepper
Ricotta Filling & Topping
- 500 g whole milk ricotta, drained
- 15 g fresh basil, chiffonade
- 1 lemon zest
- 100 g parmigiano reggiano, freshly grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 516 kcal
- Protein
- 19 g
- Carbohydrates
- 32 g
- Fat
- 35 g
- Fiber
- 7 g
- Sugar
- 14 g
- Sodium
- 994 mg
- Saturated Fat
- 17 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 86 mg
- Potassium
- 844 mg
- Calcium
- 537 mg
- Iron
- 1.0 mg
- Magnesium
- 69 mg
- Phosphorus
- 412 mg
- Zinc
- 1.8 mg
- Vitamin A
- 269 mcg
- Vitamin C
- 6 mg
- Vitamin D
- 1.9 mcg
- Vitamin E
- 2.5 mg
- Vitamin K
- 26 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.61 mg
- Niacin
- 1.7 mg
- Folate
- 59 mcg
- Water
- 366 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Arrange eggplant slices on baking sheets or wire racks. Sprinkle with salt and let sit for 20 minutes to draw out bitter moisture. Preheat oven to 220°C/425°F.
Pat the eggplant slices thoroughly dry with paper towels. Brush both sides lightly with olive oil and arrange in a single layer on baking sheets. Roast for 25 minutes until tender and golden brown. Remove and lower oven temperature to 190°C/375°F.
To make the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes without browning to cook out the raw flour taste.
Gradually stream in the warm milk while whisking constantly to prevent lumps. Simmer gently for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and season with nutmeg, salt, and white pepper.
In a bowl, mix the drained ricotta with the lemon zest, chopped basil, and a pinch of salt. Mix until smooth.
Spread a thin layer of béchamel on the bottom of the baking dish. Layer one-third of the roasted eggplant, dollop with half the ricotta mixture, and top with one-third of the remaining béchamel. Repeat layers, finishing with the final layer of eggplant, the remaining béchamel, and the grated Parmesan cheese.
Bake at 190°C/375°F for 30-35 minutes until the dish is bubbling and the top is deeply golden brown. If browning too quickly, tent loosely with foil.
Let the gratin rest for at least 15-20 minutes before slicing. This allows the layers to set and prevents the sauce from running out when cut.
Chef's Notes
- Do not skip the resting period after baking. Like lasagna, this dish needs time for the hydrocolloids in the sauce and cheese to stabilize, ensuring clean cuts rather than a mess.
- Warm your milk before adding it to the roux (butter/flour mixture). Cold milk shocks the starch and makes creating a smooth, lump-free sauce much more difficult.
- The lemon zest in the ricotta is essential. It provides a bright acidic counterpoint to the heavy dairy fats, cutting through the richness for a more balanced palate.
- For an extra crisp top, turn on the broiler/grill for the last 2 minutes of baking, but watch closely to prevent burning.
Storage
Refrigerator: 4 days — Flavor improves the next day. Reheat gently to prevent oil separation.
Freezer: 2 months — Bake from frozen at 180°C/350°F for 45-50 minutes covered, then uncover to brown.
Reheating: Oven at 170°C/340°F covered with foil for 20 minutes.
Troubleshooting
The finished dish is watery and soupy
Cause: Insufficient moisture removal from the eggplant before assembly
Fix: Let the dish rest for an additional 20 minutes; the liquids will reabsorb as it cools
Prevention: Ensure eggplant is sweated with salt and roasted until truly dry before layering
Cultural Context
This dish draws inspiration from the Italian 'Melanzane alla Parmigiana' but substitutes the traditional tomato sauce with a French-influenced Béchamel, creating a 'Melanzane Bianche' (White Eggplant). It highlights the versatility of eggplant as a meaty, substantial vegetable capable of carrying rich dairy flavors.
