LIGHTER EGGPLANT GRATIN

Lighter Eggplant Gratin image

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

Provided by bananalia

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h8m

Yield 4

Number Of Ingredients 14

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 596.1 mg, Sugar 3.9 g