All Recipes Best Recipe 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: : -

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.

4 servings

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