I think it is actually impossible to watch the movie Ratatouille and not want to make it after you’re done. For those of you that have never watched the kids movie should check it out- it’s pretty cute! And lately there isn’t much else to do!
This is a pretty easy dish to make, it’s just a bit time consuming. Luckily, my sous chef Joey helps me by making his own stacks and sticking discarded veggies in his mouth. Time goes by so much faster when you’re trying to not let your toddler steal your ingredients! I hope you guys have as much fun making this as we do!
- 1 eggplant, thinly sliced
- 2 zucchini, thinly sliced
- 2 yellow squash, thinly sliced
- 2 white onions, thinly sliced
- 1/2 c freshly grated parmesan
- 1 can crushed tomatoes
- 1/2 tbsp basil
- 1/2 tbsp oregano
- 2 garlic cloves, crushed
- 1 tsp EVOO
- 1/2 tsp sugar
- 4 tbsp butter
- 1/4 cup flour
- 1 c milk
- 1/4 tsp nutmeg
- pinch of salt
Preheat oven to 375°
Pour sauce on bottom of a greased baking dish, stir in béchamel sauce.
I make little stacks of the veggies and then lay them in the dish on top of the sauce. (I find it easier and less messy than going one by one to cover the dish.)
Make sure you fill it up! The sauce will bubble up a bit to cover the veggies while it cooks!
Cover with a piece of parchment paper. Cook in oven for 50-60 minutes.
Remove and top with freshly grated parmesan cheese.
*TIP: Using a madoline for the veggies works best, if you don’t have one it’s no big deal! It just makes it a lot easier!