Vegetarian Milano Gratin
Indulge in the comforting elegance of Vegetarian Milano Gratin, a hearty and flavorful dish that celebrates fresh vegetables and creamy béchamel sauce. This Italian-inspired gratin features tender roasted eggplant, zucchini, and red bell pepper layered with velvety sauce infused with nutmeg and parmesan, topped with gooey mozzarella and a crisp parmesan-bread crumb crust. Perfectly seasoned with thyme and garlic, each forkful offers a delightful blend of textures and balanced flavors that will leave your taste buds wanting more. Ideal for a family dinner or special occasion, this vegetarian masterpiece is simple to prepare and sure to impress. Ready in just over an hour, it’s a wholesome addition to your recipe collection that’s brimming with Mediterranean charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large Eggplant
- 2 medium Zucchini
- 1 large Red bell pepper
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 0.25 teaspoon Nutmeg
- 0.5 cup Parmesan cheese
- 1 cup Mozzarella cheese
- 1 tablespoon Fresh thyme leaves
- 2 cloves Garlic
- 0.5 cup Bread crumbs
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplant, zucchini, and red bell pepper into 1/4-inch thick slices.
Place the sliced vegetables on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper.
Roast the vegetables in the preheated oven for about 20 minutes or until tender and lightly caramelized.
While the vegetables are roasting, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat.
Add the flour to the melted butter and whisk continuously for about 1-2 minutes until it forms a smooth paste (roux).
Slowly add the milk to the roux while whisking constantly to prevent lumps. Cook for about 5-7 minutes until the sauce thickens.
Stir in the nutmeg and half of the parmesan cheese into the béchamel sauce. Season with a pinch of salt and pepper.
Remove the roasted vegetables from the oven and lower the oven temperature to 375°F (190°C).
In a baking dish, layer half of the roasted vegetables.
Pour half of the béchamel sauce over the vegetables and sprinkle half of the mozzarella cheese and half of the thyme leaves.
Repeat with another layer using the remaining vegetables, béchamel sauce, and mozzarella cheese.
In a small bowl, mix the remaining parmesan cheese with the bread crumbs and 1 tablespoon of olive oil.
Sprinkle the bread crumb mixture evenly over the top of the gratin.
Bake the gratin in the preheated oven for 20-25 minutes or until the top is golden brown and bubbling.
Remove from the oven and let it cool slightly before serving.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.4 g | 167% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 8778 mg | 382% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 85.7 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2105 mg | 162% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3724 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
