Lighter Eggplant Gratin

Bake this light and easy eggplant gratin, a stunning vegetarian dish combining bell pepper, zucchini, eggplant, 1% milk, and Italian cheese.

• Preparation Time: 20 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 8 mins
• Calories: 289 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 3 tablespoons margarine
• 1 teaspoon dried basil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• ½ cup sherry
• 1 teaspoon olive oil
• 1 zucchini, cubed
• 1 tablespoon minced shallot
• 1 cup low-fat milk
• 1 teaspoon red pepper flakes (Optional)
• 1 red bell pepper, cubed
• 3 cups diced eggplant

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.