Spring vegetable au gratin
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | cup | Onion; diced |
| 1 | cup | Asparagus; cut into 1 inch lengths |
| 1 | cup | Broccoli florets |
| ½ | cup | Corn kernels |
| 6 | slices | Peeled eggplant; 1/4 inch thick |
| 6 | slices | Tomato; 1/4 inch thick |
| 2 | Whole eggs | |
| 2 | Egg whites | |
| 2 | cups | Lowfat 2% milk |
| ½ | cup | Unseasoned bread crumbs |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Nutmeg |
| 1 | cup | Lowfat Swiss cheese; grated |
Directions
Spray a 9 inch round by 2 inch deep casserole dish with vegetable oil.
Alternatively, use a disposable pie tin or spring-form pan.
Heat 1 tsp of oil in a non-stick sauté pan. Sauté onion, asparagus, broccoli and corn for 2 minutes. Spread sautéed vegetables in pan. In remaining 1 tsp of oil, sauté eggplant and tomato slices for 1 minute.
Reserve. Mix together eggs, egg whites, milk, bread crumbs, salt, pepper and nutmeg.
Scatter cheese over the sautéed vegetables; arrange alternating eggplant and tomato slices over the vegetables. Pour the batter over the slices and cover with foil. Place casserole dish on a sheetpan with a lip with ½ inch of water. Bake for 30 minutes in a 350 degree oven. Remove foil and bake for 15-20 minutes longer until golden brown and cooked through.
>From: Ellen C. <ellen@...>
Per serving: 267 Calories; 7g Fat (21% calories from fat); 15g Protein; 40g Carbohydrate; 63mg Cholesterol; 311mg Sodium Food Exchanges: ½ Starch/Bread; 1 Lean Meat; 5½ Vegetable; ½ Fat Recipe by: Steve Petusuvsky, Whole Foods Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Apr 12, 1999, converted by MM_Buster v2.0l.