Crunchy Ratatouille

Yield: (serving size: makes 6 servings.)

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

Preparation

1. In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs, basil, and 2 teaspoons garlic.

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.

3. Bake in a 450° oven until vegetables are well-browned and eggplant is soft when pressed, 20 to 25 minutes.

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.

5. Spoon vegetables onto warm dinner plates and season to taste with mayonnaise mixture and salt and pepper.

Nutritional Information

Calories:

133 (30% from fat)

Protein:

4.8g

Fat:

4.4g (sat 0.7)

Carbohydrate:

20g

Fiber:

2.3g

Sodium:

484mg

Cholesterol:

0.0mg