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Crunchy Ratatouille





Yields
(serving size: makes 6 servings.)

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 133Calories from Fat 30
% Daily Value *
Total Fat 4.4g7%

Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 484mg21%
Total Carbohydrate 20g7%

Dietary Fiber 2.3g10%
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.