Cheesy Vegetable Bake

I have been craving potato gratin lately like crazy but definitely didn’t want all the calories that come with it so I decided to replace the potato with veggies and lighten up the cheese mixture by taking out the the cream and egg. I really had no idea if this would turn out well but luckily it ended up being incredible. Roasting some of the veggies lent it more richness without the cream and using tomatoes kept everything moist. If you’re not a fan of eggplant you can most definitely substitute any other squash like veggie. Don’t worry about being super careful with any of the steps in this process-it’s meant to be a messy, rustic, comforting dish.


Makes about 6 servings

About 150 calories a serving


1 Medium Eggplant sliced into 1/2 in slices

4 Tomatoes sliced into 1/2 in slices

2 Medium Zucchini sliced into 1/2 i

1 Cup of Part Skim Ricotta Cheese

1/2 Cup of Shredded Parmesan Cheese

Juice of 1 Lemon

1 tsp Herbes de Provence or other Italian or French spice blend

2 TBSP Part Skim Shredded Mozzarella

2 TBSP Panko Bread Crumbs


Pre-heat oven to 450. Spray a cooking sheet with Pam Spray and place slices of eggplant evenly space on sheet. Roast for about 5-10 minutes or until eggplant has slightly darkened around the edges. Repeat the process with the zucchini, roasting for only 3-6 minutes this time around. While veggies are roasting, mix the ricotta through the pepper in a large mixing bowl. Place a layer of eggplant slices in a medium baking dish and repeat with the zucchini, then the tomato. Spread half the ricotta mixture on top of veggies, then layer the rest of the veggies on top, followed by the rest of the ricotta mixture. Cover the dish with foil and then place in oven and cook for about 30 minutes or until cheese is melting and liquids are very bubbly. Uncover the dish and sprinkle the panko and mozzarella on top and place back in the oven for about 5 minutes or until the breadcrumbs are golden and cheese is melted.