Eggplant Stuffed with Cheese & Bechamel Sauce – Fonsly

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A wonderful recipe for making children eat vegetables, this eggplant recipe stuffed with cheese and bechamel sauce will appeal to young and old.

Preparation: 10 Minutes
Cooking time: 35 Minutes
Quantity: 4 servings
265 calories per serving
 (2 votes, average: 5.00 out of 5)
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Ingredients :

1 tablespoon butter
1 tablespoon of oil
1 red pepper, diced
2 aubergines cut lengthwise and cored
2 diced tomatoes
3 branches of finely chopped shallots
Salt and pepper
Oregano to taste
¾ cup grated mozzarella cheese
½ cup bechamel sauce

Steps :

Preheat the oven to 350 C.
In a frying pan, put the oil and melt the butter. Brown the shallots.
Add the chilli, eggplant flesh and tomatoes.
Season and cook for 2-3 minutes.
Stuff the eggplant with this mixture and place in an ovenproof dish.
Pour each sauce over half an eggplant and cover with a little grated cheese.
Bake for 35 minutes.

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(2 votes, average: 5.00 out of 5)

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Categories: RecipesVegetarian

Nicolas Desjardins

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