LIGHTER EGGPLANT GRATIN
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
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
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Alyssa Kunkel
[email protected]I'm not a big fan of eggplant, but this gratin was surprisingly good. I would definitely make it again.
Lourdes Salazar
[email protected]This gratin was a bit too cheesy for my taste, but I still enjoyed it.
Patricia Letlape
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Rhonda Simpson
[email protected]I'm not sure what went wrong, but my gratin turned out dry and rubbery. I think I might have overcooked the eggplant.
Mr. Games
[email protected]This gratin was a great way to use up some leftover eggplant. It was easy to make and very tasty.
Milan Ghising
[email protected]I'm a vegetarian and I was looking for a hearty and flavorful eggplant dish. This gratin fit the bill perfectly.
Tarmina Akter
[email protected]This dish was very time-consuming to make, but it was worth it. The gratin was absolutely delicious.
Sharon Voparil
[email protected]I made this gratin for a dinner party and it was a huge success. Everyone loved it!
Sajal Chakraborty
[email protected]This recipe was a disaster! The eggplant was mushy and the sauce was watery. I will not be making this again.
Odongo Erick
[email protected]The eggplant gratin was a bit bland. I think it needed more seasoning.
Awais Baig
[email protected]This gratin was a bit too rich for my taste, but it was still good. I think I would have preferred it with a lighter sauce.
Eric Likatho
[email protected]I love eggplant and this gratin was a delicious way to enjoy it. The recipe was easy to follow and the results were impressive.
Pk tv channal
[email protected]This dish was easy to make and turned out great. The eggplant was cooked perfectly and the sauce was creamy and flavorful.
Nirjol Das
[email protected]I'm not a big fan of eggplant, but this recipe changed my mind. The gratin was so flavorful and cheesy, I couldn't get enough of it.
Ivan Vasquez
[email protected]This eggplant gratin was a hit with my family! The flavors were perfectly balanced and the texture was creamy and delicious. I will definitely be making this again.