For the gluten free version, simply substitute the flour with rice flour and a little bit of corn starch, Voila! Or for a lactose free version, simple use almond milk instead of regular. So this is a really delicious alternative to eating vegetables in a fancy way.
Also, the taste of the the browned eggplant with the caramelized onions and potatoes goes amazingly good together. Add to that a hint of nutmeg spiced béchamel/ white sauce and you have a perfect food heaven in your mouth!!
- 2 eggplants
- 4 medium Russet potatoes
- 2 medium onions
- 4 tablespoons butter
- 1/2 cup plain flour (60g)
- 2 1/2 cups milk (625ml)
- vegetable oil to cook the eggplant slices
- Slice the vegetables length wise.
- Spray or brush the eggplant slices with oil and place on a large pan to brown for a few minutes on each side. Place of paper towel and sprinkle with salt.
- After cooking all the eggplant slices, cook the onion slices on the same pan on medium/ high heat covered for 5 to 6 minutes. Turn off the heat and let the onions caramelized and sweat in the pan for another 5 minutes.
- Remove the caramelized onions and place the sliced potatoes. Cook covered on medium heat for about 7 minutes. Turn off the heat and let the pan covered.
- In a small sauce pan, melt the butter, add the flour, and mix and let the mixture get hot before adding the cold milk.
- Stir the Béchamel until it thickens up and starts boiling (it will no longer thicken after it starts boiling). Add the slat, black pepper and nutmeg.
- Preheat oven to 400F.
- In the gratin dish, start layering the vegetables, onions, eggplant, potatoes, then spread 1/3 of the béchamel sauce. Repeat the layers and finish by sprinkling the cheese.
- Bake for 20 to 25 minutes.