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Aubergine Au Gratin recipe | Baked Eggplant with Cheese | low fat Eggplant Gratin |

Tarla Dalal
15 June, 2017


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Aubergine Au Gratin recipe | Baked Eggplant with Cheese | low fat Eggplant Gratin |
This Aubergine au Gratin, also known as Baked Eggplant with Cheese or a low-fat Eggplant Gratin, offers a delicious and comforting culinary experience. While traditional gratins can be quite rich, this recipe provides a thoughtful adaptation, making it a healthier alternative without compromising on flavor. It's a fantastic way to enjoy the classic combination of eggplant, cheese, and a flavorful sauce, all baked to golden perfection.
The recipe features a base of 2 large brinjal (eggplant), thinly sliced and sautéed in 1 tsp oil until light brown and crisp. This initial sautéing step is crucial for developing the eggplant's flavor and texture before baking. Complementing the eggplant is a vibrant mix of sautéed vegetables, prepared by heating 1 tsp oil in a non-stick kadhai. 1 cup of finely chopped mixed vegetables (the specific types aren't listed but can include carrots, peas, beans, etc.) are sautéed with salt and pepper for 3 to 4 minutes, with a little water sprinkled to ensure even cooking and prevent sticking.
The layers of flavor in this gratin are what make it truly special. After the initial layer of sautéed brinjal, a generous layer of 1 cup Pizza sauce is spread evenly, providing a tangy and aromatic foundation. This is followed by the vibrant sautéed mixed vegetables, adding texture and nutrients. The remaining brinjal slices are then carefully arranged over the vegetables, creating a delightful stack of flavors and textures.
A key element in making this a low-fat Eggplant Gratin is the use of 1 cup of low-calorie white sauce. Unlike traditional bechamel or cream sauces which can be very high in fat, a low-calorie version significantly reduces the overall fat content while still providing a creamy, luscious layer. This is then topped with 1/4 cup of breadcrumbs for a textural contrast and 1/2 cup of grated mozzarella cheese, which melts beautifully to form that signature golden crust.
The assembly process is straightforward: layers of prepared brinjal, pizza sauce, sautéed vegetables, more brinjal, low-calorie white sauce, breadcrumbs, and cheese are stacked in a lightly greased baking tray (1/4 tsp oil for greasing). It's then baked in a preheated oven at 200°C (400°F) for 15 to 20 minutes, or until the cheese is melted and bubbly and the top is golden.
This recipe is a healthier option primarily due to the use of low-calorie white sauce and controlled use of oil in sautéing. Many traditional gratin recipes rely on butter-heavy white sauces and liberal amounts of oil or cheese. By opting for a low-calorie white sauce and a moderate amount of cheese, this recipe significantly reduces the overall fat content, making it a more diet-friendly choice. It's important to note the disclaimer that while this is a healthier version, it's recommended for diabetics only occasionally and in small quantities as a "treat" rather than a regular menu item, due to ingredients like breadcrumbs and cheese. Serve this delicious Baked Eggplant with Cheese hot for a comforting and flavorful meal.
Tags
Preparation Time
20 Mins
Cooking Time
15 Mins
Total Time
35 Mins
Makes
4 servings
Ingredients
For The Sauteed Vegetables
1 tsp oil
1 cup finely chopped mixed vegetables
salt and to taste
Other Ingredients
1 tsp oil
2 tsp finely chopped garlic (lehsun)
2 big brinjal (baingan / eggplant) , each cut into thin slices
1/4 tsp oil for greasing
1 cup Pizza sauce
1 cup low calorie white sauce
1/4 cup bread crumbs
1/2 cup grated mozzarella cheese
Method
For the sautéed vegetables
- Heat the oil in a non-stick kadhai, add the vegetables, salt and pepper, mix well and sauté on a medium flame for 3 to 4 minutes, while stirring continuously. Sprinkle little water while cooking. Keep aside.
How to proceed
- Heat the oil in a non-stick kadhai, add the brinjal slices and sauté till they turn light brown in colour and crisp. Divide it into 2 equal portions and keep aside.
- In a greased baking tray, arrange a portion of brinjal slices at the bottom to make an even layer.
- Pour the pizza sauce and spread it evenly to make a layer.
- Put the sautéed vegetables and spread it evenly to make a layer.
- Arrange the remaining brinjal slices evenly over it.
- Pour the white sauce and spread it evenly to make a layer.
- Sprinkle the breadcrumbs evenly over it and top with cheese.
- Bake in a preheated oven at 200°c (400°f) for 15 to 20 minutes or till the cheese melts.
- Serve hot.
Disclaimer:
- It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
Aubergine Au Gratin, Diabetic Friendly Recipe recipe with step by step photos

manjirid
March 14, 2021, 11:41 p.m.
I love any dish au gratin, and this is no exception! The brinjals are supremely tasty and go so well with the sauces and cheese! Loved the crunchy texture the bread crumbs get in! And the cheese...yummm! :D