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.
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)
How to Make It
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.
I made this with no changes to the recipe and found it to be a tasty dish that has potential for lots of variations. The bread cooks to a creamy texture and the veggies retain their shape and flavor, too- the best of both worlds. I served with a green salad for a veggie-focused dinner. I think a splash of balsamic would be a good addition, like the other reviewer suggested.
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