Lighter Eggplant Gratin recipe

All Recipes Fruits and Vegetables Vegetables Eggplant

Ingredients

½ cup sherry
1 teaspoon olive oil
1 tablespoon minced shallot
2 cloves garlic, minced
1 teaspoon red pepper flakes
3 cups diced eggplant
1 zucchini, cubed
1 red bell pepper, cubed
1 teaspoon dried basil
salt and ground black pepper to taste
3 tablespoons margarine
2 tablespoons all-purpose flour
1 cup low-fat milk
1 cup shredded 4-cheese blend (mozzarella, Parmesan, Asiago, and Romano), divided

Nutrition Info

289.3 calories
carbohydrate: 20.4 g
cholesterol: 24.7 mg
fat: 18 g
fiber: 3.7 g
protein: 11.1 g
saturatedFat: 7 g
servingSize: -
sodium: 596.1 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Heat sherry and olive oil in a large skillet over medium-high heat until bubbling. Add shallot, garlic, and red pepper flakes. Saute until fragrant, about 2 minutes. Add eggplant, zucchini, and red bell pepper. Saute, stirring frequently, until pepper is soft, 8 to 10 minutes. Remove from heat. Add basil, salt, and pepper.

  3. Melt margarine in a saucepan over medium heat. Add flour, season with salt and pepper. Whisk rapidly until smooth, about 1 minute. Add milk. Bring to a boil, stir until thickened, about 2 minutes. Reduce heat to medium-low. Add 1/4 cup cheese blend and stir until melted. Toss eggplant mixture in the cheese sauce, transfer to a nonstick baking pan.

  4. Bake in the preheated oven for 15 minutes. Top evenly with remaining 3/4 cup cheese blend, continue baking until set, about 15 minutes more.

Recipe Yield

4 servings

Recipe Note

This light and easy version of eggplant gratin uses 1% milk and light butter - but tastes like true creamy, cheesy gratin!

Do you like the recipe? Share this tasty recipe!