Spring Vegetable Au Gratin
2 teaspoons olive oil
Spray a 9 inch round by 2 inch deep casserole dish with vegetable oil. Alternatively, use a disposable pie tin or spring-form pan.
1 cup onion, diced
1 cup asparagus cut into 1 inch lengths
1 cup broccoli florets
1/2 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
1/2 cup unseasoned bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 cup lowfat swiss cheese, grated
Heat 1 teaspoon 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 teaspoon 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 1/2 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.
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