Lighter Eggplant Gratin The Best Recipes

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Lighter Eggplant Gratin

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

Ingredients :

• 1/2 cup sherry
• 1 teaspoon olive oil
• 1 tablespoon minced shallot
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• 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

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H8M

• 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.

Notes :

• Use light butter in place of margarine if desired.

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