EGGPLANT GRATIN

EGGPLANT GRATIN

INGREDIENTS:
3 pounds eggplant, peeled and sliced into 1/4" rounds
2 cloves garlic, finely chopped
3 ounces grated Emmental cheese
6 tablespoons olive oil
1 bay leaf
salt and freshly ground black pepper
2 cups bechamel sauce

DIRECTIONS:
Preheat oven to 350 degrees. Place eggplant in a baking
dish and cover with olive oil and garlic. Season with
salt and pepper. Bake for 25 minutes (or until done),
stirring occasionally. Remove from the oven, sprinkle
the grated cheese over the eggplant, and cover with the
bechamel sauce. Before serving broil the eggplant until
the sauce is bubbly.

Bechamel Sauce
1/2 cup butter or margerine
1/2 cup all-purpose flour
2 cups milk
1 tablespoon creme fraiche
salt, pepper and nutmeg

In a saucepan melt butter and add flour. Stir constantly
and mix well. Remove from heat and slowly add milk. Return
to low heat and stir until thickened. Add creme fraiche
and season with salt, pepper and nutmeg.