A delicious vegetarian recipe to use up your summer produce including tomatoes, zucchini, and eggplant!
Author:by Deanna Segrave-Daly, RD
Yield:6 - 8 servings
2 tablespoons olive oil
2 large eggplants, sliced or coarsely chopped
1 large zucchini, sliced or coarsely chopped
Salt and pepper
1 tablespoon butter
1 tablespoon flour
1 cup nonfat milk, warmed in microwave
1/2 cup + 2 tablespoons grated Parmesan or other aged cheese, divided
1 cup chopped tomatoes
4 ounces sliced fresh mozzarella
Fresh basil leaves
Preheat oven to 350 degrees F.
In a large skillet, heat 1 tablespoon oil over medium heat. Add half of the eggplant and zucchini; saute for 4 to 5 minutes. Add to a 9-inch square baking dish. Return skillet to medium heat, add remaining oil, eggplant and zucchini. Saute for 4 to 5 minutes and add to baking dish. Season with salt and pepper.
In same skillet over medium heat, melt butter. Whisk in flour. Once flour is incorporated, whisk in milk. Cook until thickens (1 to 2 minutes) and then whisk in 1/2 cup Parmesan cheese. Pour over eggplant and zucchini. Mix well.
Gently mix in mozzarella cheese and top with remaining 2 tablespoons Parmesan cheese. Bake for 20 minutes in the oven. Garnish with fresh basil before serving.
Adapted from Canela Kitchen’s [Eggplant Gratin|