Crunchy Ratatouille
How to Make It
Step 1
1
In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs, basil, and 2 teaspoons garlic.
Step 2
2
Add 1 kind of vegetable at a time to the egg mixture—eggplant, zucchini, bell pepper, and 1 1/2 cups tomatoes. Lift out with a slotted spoon, draining briefly, and add to crumbs. Mix gently to coat, the lift out. Arrange vegetables in a single layer on a 14-inch by 17-inch baking sheet.
Step 3
3
Bake in a 450° oven until vegetables are well-browned and eggplant is soft when pressed, 20 to 25 minutes.
Step 4
4
Meanwhile, in a blender or food processor, purée until smooth the remaining 1 teaspoon garllic, remaining 1/2 cup tomatoes, mayonnaise, and lemon juice to taste.
Step 5
5
Spoon vegetables onto warm dinner plates and season to taste with mayonnaise mixture and salt and pepper.
Ingredients
2 large egg whites
1 tablespoon olive oil
3/4 cup Italian-style fine dried bread crumbs
1 teaspoon dried basil
3 teaspoons minced garlic
1 1/2 cups 1-inch eggplant chunks
1 1/2 cups 3/4-inch zucchini slices
1 1/2 cups 1 1/2-inch red bell pepper chunks
2 cups 1 1/2-inch tomato chunks
3 tablespoons reduced-fat mayonnaise
1-2 teaspoons lemon juice
salt
pepper
Directions
Step 1
1
In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs, basil, and 2 teaspoons garlic.
Step 2
2
Add 1 kind of vegetable at a time to the egg mixture—eggplant, zucchini, bell pepper, and 1 1/2 cups tomatoes. Lift out with a slotted spoon, draining briefly, and add to crumbs. Mix gently to coat, the lift out. Arrange vegetables in a single layer on a 14-inch by 17-inch baking sheet.
Step 3
3
Bake in a 450° oven until vegetables are well-browned and eggplant is soft when pressed, 20 to 25 minutes.
Step 4
4
Meanwhile, in a blender or food processor, purée until smooth the remaining 1 teaspoon garllic, remaining 1/2 cup tomatoes, mayonnaise, and lemon juice to taste.
Step 5
5
Spoon vegetables onto warm dinner plates and season to taste with mayonnaise mixture and salt and pepper.
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