Vegetarian Milano Gratin

Indulge in the comforting elegance of this Vegetarian Milano Gratin, a Mediterranean-inspired delight that combines layers of roasted eggplant, zucchini, and red bell pepper with a velvety béchamel sauce. This meat-free recipe is elevated with the richness of Parmesan and mozzarella cheese, while fragrant fresh thyme and a crisp breadcrumb topping add irresistible texture and flavor. Perfect as a hearty main course or a spectacular side dish, this gratin is baked to golden perfection, creating a bubbling, cheesy masterpiece. With its vibrant vegetables and creamy layers, this dish delivers both comfort and sophistication, all while making the most of wholesome ingredients. Great for dinner parties or weeknight indulgence, this recipe is sure to become a family favorite!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplant, zucchini, and red bell pepper into 1/4-inch thick slices.

Step 3

Place the sliced vegetables on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper.

Step 4

Roast the vegetables in the preheated oven for about 20 minutes or until tender and lightly caramelized.

Step 5

While the vegetables are roasting, prepare the béchamel sauce. Melt the butter in a saucepan over medium heat.

Step 6

Add the flour to the melted butter and whisk continuously for about 1-2 minutes until it forms a smooth paste (roux).

Step 7

Slowly add the milk to the roux while whisking constantly to prevent lumps. Cook for about 5-7 minutes until the sauce thickens.

Step 8

Stir in the nutmeg and half of the parmesan cheese into the béchamel sauce. Season with a pinch of salt and pepper.

Step 9

Remove the roasted vegetables from the oven and lower the oven temperature to 375°F (190°C).

Step 10

In a baking dish, layer half of the roasted vegetables.

Step 11

Pour half of the béchamel sauce over the vegetables and sprinkle half of the mozzarella cheese and half of the thyme leaves.

Step 12

Repeat with another layer using the remaining vegetables, béchamel sauce, and mozzarella cheese.

Step 13

In a small bowl, mix the remaining parmesan cheese with the bread crumbs and 1 tablespoon of olive oil.

Step 14

Sprinkle the bread crumb mixture evenly over the top of the gratin.

Step 15

Bake the gratin in the preheated oven for 20-25 minutes or until the top is golden brown and bubbling.

Step 16

Remove from the oven and let it cool slightly before serving.

Nutrition Facts

Serving size	(1968.7g)

Amount per serving	% Daily Value*
Calories	2131.6

Total Fat 130.4g	0%
Saturated Fat 55.4g	0%
Polyunsaturated Fat 7.0g
Cholesterol 260.5mg	0%
Sodium 8777.7mg	0%
Total Carbohydrate 165.2g	0%
Dietary Fiber 29.2g	0%
Total Sugars 85.7g
Protein 81.3g	0%

Vitamin D 239.5IU	0%
Calcium 2104.8mg	0%
Iron 8.3mg	0%
Potassium 3724.1mg	0%

*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.

Source of Calories

Fat: 54.3%

Protein: 15.1%

Carbs: 30.6%