A nutritious new way to celebrate the flavors of the season!
Mmm, gratin! You hear gratin and you know it’s gonna be good. And you also know it’s gonna be fattening! That’s why we at Skinny Ms. have taken it upon ourselves to create an uber satisfying eggplant gratin recipe that’s less scary heavy than some of the old-school gratins out there. Sound like a good deal to you? Then read on for the not-so-top-secret eggplant gratin how-to!
The potato has been done before. And done again. And done once more after that! So Skinny Ms. is freshening up the gratin world with our super tasty Tomato, Zucchini, and Eggplant Gratin recipe.
Not only is this eggplant gratin recipe yummy, it’s also veggierrific. There’s nothing like a dinner recipe loaded with fresh tomatoes, eggplant, summer squash, and zucchini to make you feel good about yourself. Herb it up at the end with a little rosemary and thyme and you are GOOD to GRATIN. Enjoy!
Tomato, Zucchini, and Eggplant Gratin
- 2 tomatoes medium-sized ripe, cut into slices
- 1 eggplant medium-sized, cut into slices
- 2 zucchini medium-sized or 1 green zucchini and 1 yellow summer squash, cut into slices
- 1/8 cup white whole-wheat flour
- 1 1/2 tablespoons olive oil
- 1/2 cup onions chopped
- 1 cup milk low-fat
- 1 teaspoon rosemary sprigs fresh, chopped
- 2 teaspoons thyme leaves
- 2/3 cup parmesan cheese divided
- 2/3 cup swiss cheese shredded, divided
- 2/3 cup panko bread crumbs
- 1/8 teaspoon kosher or sea salt
- 1/8 teaspoon black pepper
- Preheat the oven to 350 degrees.
- In a sauté pan over medium heat, add the olive oil and onions and cook for one minute. Whisk in the flour and allow to cook for one or two minutes until a golden paste forms.
- Reduce heat to medium-low. Slowly, 1/4 cup at a time, gradually whisk in the milk, whisking a bit before each new 1/4 cup of milk has been added. A thick sauce should begin to form.
- Whisk in the herbs and 1/3 cup of the parmesan, and then 1/3 cup of the swiss cheese. Once fully incorporated, remove from the heat.
- Lightly grease a square or circular baking pan with olive oil or cooking spray. Sprinkle 1/3 cup of parmesan cheese on the bottom of the pan. Begin adding the vegetables so they are slightly overlapping: a slice of tomato, a slice of eggplant, a slice of zucchini and so forth, repeating in a circle or square. Repeat the pattern on the inside and then add any vegetables to fill in the middle.
- Spoon half of the sauce over the vegetables, spreading evenly. Repeat the layer of vegetables, and spread the rest of the sauce over this top layer of vegetables. Sprinkle on the remaining swiss cheese and the panko breadcrumbs. Drizzle with olive oil and sprinkle with pepper.
- Bake in the oven for 15 to 20 minutes, or until vegetables are cooked through and the cheese is bubbly. Garnish with any remaining thyme and drizzle with olive oil, if desired, to serve.
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