Crunchy Ratatouille

Ingredients

• 0.5 cups bell pepper chunks red
• 0.8 cup bread crumbs dried italian-style fine
• 1 teaspoon basil dried
• 2 large egg whites 
• 1.5 cups eggplant chunks 
• 3 teaspoons garlic minced
• 1 teaspoons juice of lemon 
• 3 tablespoons mayonnaise reduced-fat
• 1 tablespoon olive oil 
• 6 servings bell pepper 
• 6 servings salt 
• 2 cups tomato chunks 
• 1.5 cups zucchini 

Equipment

• food processor
• bowl
• baking sheet
• oven
• blender
• slotted spoon

Directions

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 mixtureeggplant, zucchini, bell pepper, and 1 1/2 cups tomatoes. Lift out with a slotted spoon, draining briefly, and add to crumbs.
3. Mix gently to coat, the lift out. Arrange vegetables in a single layer on a 14-inch by 17-inch baking sheet.
4. Bake in a 450 oven until vegetables are well-browned and eggplant is soft when pressed, 20 to 25 minutes.
5. Meanwhile, in a blender or food processor, pure until smooth the remaining 1 teaspoon garllic, remaining 1/2 cup tomatoes, mayonnaise, and lemon juice to taste.
6. Spoon vegetables onto warm dinner plates and season to taste with mayonnaise mixture and salt and pepper.