This wonderful casserole comes from French cuisine and is covered with a wonderful and easy-made sauce, whole wheat bread, and mozzarella cheese that will satisfy your taste buds while staying healthy.
Ingredients for béchamel sauce:
Method of preparing the béchamel sauce:
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Melt the butter over medium heat. Once melted, remove from heat and add the flour and seasonings.
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Mix well and place the pot back on low flame. Finally, add a cup of low-fat milk, and continue stirring until smooth.
Method of preparing the gratin:
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Oil a skillet over a medium flame. Add the vegetables, salt and pepper to taste. Mix well for 3-4 minutes, adding a little water, then remove from the heat.
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Heat the oven at 400°F (200°C). In a skillet, over a medium-high flame, fry eggplant slices until browned. When they are ready, divide the eggplants between two bowls evenly and set aside.
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Grease a baking pan, take one of the eggplant bowls and place the slices in a uniform layer that will cover the bottom of the pan. Then, pour the pizza sauce evenly over the eggplant.
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Place the stir-fried vegetables on top of the pizza sauce, and then layer the remaining eggplant from the second bowl. Now, pour the béchamel sauce over the eggplant layer, sprinkle the breadcrumbs and top with mozzarella cheese.
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Bake 15-20 minutes, or until the cheese melts, and serve.
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