Eggplant Gratin (version II)

1/2 cup dry sherry or defatted broth
1 teaspoon oil
3 tablespoons minced shallots
3 cups peeled and diced eggplant
2 large cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup sliced zucchini
salt
pepper
1/4 cup plain nonfat yogurt
2 whole eggs
2 tablespoons grated parmesan cheese
1 tablespoon minced fresh parsley
4 egg whites, lightly beaten

Coat 10-inch nonstick skillet with vegetable cooking spray. Set over medium-high heat. Add Sherry and oil. When bubbling, add shallots and sauté 2 minutes. Add eggplant, garlic, peppers and zucchini and sauté, stirring frequently, 8 to 10 minutes until peppers are soft. Remove from heat. Season to taste with salt and pepper. Divide evenly among 4 oiled gratin dishes.

In small bowl, whisk together yogurt, eggs, cheese and parsley. Fold in egg whites. Spoon evenly over vegetable mixture. Place dishes on baking sheet. Bake at 350 degrees 15 minutes until puffed and set.

Makes 4 servings.



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