Recipe - Spring Vegetable Au Gratin

2 teaspoon Olive oil
1 cup Onion; minced
1 cup Asparagus; cut into 1 inch
lengths
1 cup Broccoli florets
One half cup Corn kernels
6 sl Peeled eggplant; One fourth inch
thick
6 sl Tomato; One fourth inch thick
2 Whole eggs
2 Egg whites
2 cup Lowfat 2% milk
One half cup Unseasoned bread crumbs
One half teaspoon Salt
One fourth teaspoon Pepper
1/8 teaspoon Nutmeg
1 cup Lowfat Swiss cheese; grated

Spray a 9 inch round by 2 inch deep casserole dish with vegetable oil.
Alternatively, use a disposable pie tin or springform pan.

Heat 1 tsp of oil in a nonstick sauté pan. Sauté onion, asparagus,
broccoli and corn for 2 minutes. Spread sautéed vegetables in pan. In
remaining 1 tsp of oil, sauté eggplant and tomato slices for 1 minute.
Reserve. Mix together eggs, egg whites, milk, bread crumbs, salt, pepper
and nutmeg.

Scatter cheese over the sautéed vegetables; arrange alternating eggplant
and tomato slices over the vegetables. Pour the batter over the slices and
cover with foil. Place casserole dish on a sheetpan with a lip with 1/2
inch of water. Bake for 30 minutes in a 350 degree oven. Remove foil and
bake for 1520 minutes longer until golden brown and cooked through.

http://www.wholefoods.com/magazine/foods/body/springrec.html

From: Ellen C. ellen@elekta.com

Per serving: 267 Calories; 7g Fat (21% calories from fat); 15g Protein; 40g
Carbohydrate; 63mg Cholesterol; 311mg Sodium Food Exchanges: 1/2
Starch/Bread; 1 Lean Meat; 5 One half Vegetable; One half Fat

Recipe by: Steve Petusuvsky, Whole Foods

Posted to EATLF Digest by "Ellen C." ellen@brakes.elekta.com on Apr 12,
1999, converted by MM_Buster v2.0l.