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Eggplant Mille-Feuille with Crushed Tomato Sauce and Grana Padano Béchamel
A light and indulgent summer starter: grilled eggplant slices layered with a silky Grana Padano béchamel and a reduced homemade tomato sauce, all gratinated and garnished with crispy tomato tiles and fresh oregano.
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Cost Breakdown
Critical Success Points
- • Reducing the tomato sauce to a thick consistency
- • Thickening the béchamel without lumps
- • Grilling the eggplants to achieve a golden crust while remaining tender
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Wear kitchen gloves when handling the oven.
- • Be careful not to scorch the milk when making the béchamel.
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