| Cuisine: French | Type: Side Dish | Serves: 8 |
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Source:
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Sylvie Lallemand |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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4 lbs. eggplant 1-1/2 cups grated cheese (any Swiss) 2 cups bechamel Chopped garlic Bay leaf Olive oil Salt & pepper |
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Instructions:
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Peel eggplants and slice them (crosswise) into slices about 3/16" thick. (Cut large pieces in half.) Cook in a baking dish with garlic, bay, some olive oil, salt and pepper in a 300°F oven for 30 minutes. Add grated cheese, pour on the bechamel, and brown. |
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Related recipes:
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None |
2001-03-10