Cook: 1 hour 10 mins
- 1 4-lb. eggplant, cut into 1/2-inch rounds
- salt and pepper
- 1/4 cup plus 2 Tbsp. olive oil
- 1 large onion, chopped
- 1 10-oz. container white mushrooms, sliced
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 4 cloves garlic, minced
- 1 tsp. dried oregano
- 1 28-oz. can crushed tomatoes in puree
- 1/4 cup fresh parsley, chopped
- 1/4 cup plus 4 Tbsp. grated Parmesan
- 4 Tbsp. unsalted butter
- 5 Tbsp. all-purpose flour
- 3 cups milk
- 7 oz. Greek yogurt
- 2 eggs plus 2 egg yolks, lightly beaten
2.)In a large skillet with a lid, heat remaining oil. Add onion, mushrooms, zucchini and squash, season with salt and pepper and cook, covered, over low heat until soft, about 10 minutes. Remove lid, turn heat to high and cook until liquid evaporates. Add garlic, oregano, tomatoes and puree, and parsley and cook until sauce has thickened, about 10 minutes. Check seasoning and add more salt and pepper if necessary.
3.) Mist a 13-by-9-inch baking dish with cooking spray. Cover bottom of dish with eggplant rounds, spoon half of vegetable sauce on top and sprinkle with 2 Tbsp. Parmesan. Repeat with remaining eggplant and sauce and 2 Tbsp. Parmesan, finishing with a top layer of eggplant.
4.) Melt butter in pan and whisk in flour. Cook for 2 minutes. Whisk in milk and cook, stirring, until mixture comes to a boil. reduce heat and simmer until sauce thickens, about 5 minutes. Add 1/2 cup parmesan and yogurt and stir until smooth whisk in eggs and yolk.
5.) Pour cheese sauce over eggplant. Place on a foil lined baking sheet and bake until heated through and top is browned, about 70 minutes. Let rest for 20 minutes before slicing and serving.
Per serving: 437 Cal., 28g Fat (12g Sat.), 151mg Chol., 11 Fiber, 17g Pro., 34g Carb., 720mg Sod.