Eggplant, Sweet Pepper, and Bechamel Gratin {Gluten-Free}
A rich and creamy eggplant gratin recipe brimming with the flavors of late summer: sweet peppers, roasted garlic, caramelized onions, and tender eggplant all smothered in a Parmesan and thyme-kissed bechamel.
- Prep time
- 20 min
- Cook time
- 1 hr 5 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 large head garlic
- 1 tablespoon olive oil
- big pinch salt
- good grind pepper
- 3 1/2 pounds globe eggplant, trimmed and cut into 1" thick rounds
- 6 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 t freshly ground black pepper
- 1 pound Jimmy Nardello peppers (or other sweet red pepper such as bell or gypsy), stemmed, seeds and ribs removed, sliced fairly thinly
- 2 large cipollini onions (or 1 large yellow onion), peeled, halved, and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon fine sea salt
- 1/2 cup dry white wine ((such as Sauvignon Blanc))
- 3 tablespoons butter
- 5 tablespoons sweet white rice flour ((or all-purpose wheat flour if not gluten-free))
- cloves from the roasted garlic
- 1 tablespoon thyme leaves
- 3 cups whole milk
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated parmesan, plus another 1/2 cup for the top of the gratin ((4 ounces / 110 grams total))
Instructions
- 1
Position racks in the upper and lower thirds of the oven and preheat to 400ºF.
- 2
Cut the top off the garlic head, exposing the cloves. Place the head cutside-up in a small baking dish and drizzle with the oil, salt, and pepper. Roast in the oven until deeply golden, 35-45 minutes. Let cool completely. When cool, squeeze the cloves out and into a small bowl.
- 3
Divide the eggplant slices between two rimmed baking sheets and drizzle each with half of the oil, salt and pepper. Toss the eggplant slices to coat them as much as possible; there won't be enough oil to coat each piece, but it will cook up fine anyway. Roast the eggplant at 400ºF until golden and tender but still holding a shape, 30-40 minutes, turning the eggplant after about 20 minutes when the bottoms are golden. Remove from the oven and let cool.
- 4
Over a medium flame, heat the oil in a 10" oven-proof skillet with 2-inch high sides (or another wide skillet if you plan to bake this in a lasagna pan instead). Add the onions and cook, stirring occasionally, until wilted and tender, 5-10 minutes. Add the peppers, thyme, salt, and wine. Increase the heat to bring the pan to a simmer, then cover partially, lower the heat, and simmer until the peppers are very tender and the pan is mostly dry, 30-40 minutes.
- 5
In a large, heavy-bottomed saucepan, melt the butter over a medium flame. Work in the flour until a paste forms, then add the roasted garlic. Cook, stirring and mashing, for a few minutes, then gradually work in the milk. Add the thyme, salt, and pepper. Cook the bechamel, stirring frequently to prevent clumping or scorching, until it comes to a boil, 5-10 minutes. It will be very thick and gloopy. Let it boil for 1 minute (this cooks the starches in the flouthen remove from the heat and stir in the 1/2 cup of parmesan.
- 6
Smooth the pepper mixture into an even layer in the skillet (or the bottom of a 9x12" lasagna pan), and spread half of the bechamel on top. Arrange the eggplant slices in concentric circles over the bechamel, using wider slices on the outside and small ones on the inside. Spread the eggplant with the remaining bechamel, and sprinkle evenly with the remaining 1/2 cup parmesan.
- 7
Bake the gratin at 400ºF on the upper rack until bubbling and deep golden, 35-45 minutes. The pan will be very full, so place a rimmed baking pan underneath it to catch any drips if needed.
- 8
Let the gratin cool and settle for at least 15 minutes, then scoop out onto plates and serve warm or at room temperature. It will be quite gooey when hot, but will firm up as it cools. Leftovers keep well, refrigerated airtight, for up to 5 days. (Don't store it in the cast iron pan as it will remove the seasoning and pick up off flavors.)