Ratatouille Bread Pudding

recipe
The traditional Provençal combination of eggplant, zucchini, tomatoes, garlic, and onions flavors this dish. You can also try sheep's milk Pecorino-Romano cheese in place of Parmesan if you like its distinctly sharper taste.

Yield:

6 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional Information

Calories 299
Caloriesfromfat 29 %
Fat 9.7 g
Satfat 3.9 g
Monofat 3.6 g
Polyfat 1.2 g
Protein 16.7 g
Carbohydrate 37.6 g
Fiber 5.9 g
Cholesterol 118 mg
Iron 2.5 mg
Sodium 886 mg
Calcium 307 mg

Ingredients

2 teaspoons olive oil
2 cups chopped onion (about 2 medium)
2 cups (1-inch) cubed peeled eggplant (about 6 ounces)
1 1/2 cups chopped zucchini (about 12 ounces)
1 cup chopped red bell pepper (about 1 medium)
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes, undrained
1 cup 1% low-fat milk
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
3 large eggs
2 large egg whites
8 ounces (1-inch) cubed day-old Italian bread (about 9 cups)
Cooking spray

Preparation

Preheat oven to 350°.

Heat oil in a large Dutch oven over medium-high heat. Add onion; reduce heat to medium-low. Cover and cook 10 minutes or until golden brown, stirring occasionally. Add eggplant and next 6 ingredients (through garlic); cover and cook 10 minutes or until tender, stirring occasionally. Increase heat to medium-high. Add tomatoes; cook, uncovered, 15 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat; cool slightly.

Combine milk, 1/4 cup cheese, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in eggplant mixture. Add bread; stir gently to combine. Let stand 10 minutes. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle pudding with the remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.

Note:

October 2006
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