I will be honest, I ate this for breakfast, lunch, and dinner. (Not all on the same day).
I once heard on the Food Network, via Melissa D'Arabian, via the Next Food Network Star, aka crappy television, that an easy way to remember the ingredients and order of operations for ratatouille is "EZ Pot"... sounds like "Easy Pot". It stands for Eggplant, Zucchini, Peppers, Onions, Tomato. EZPOT. Got it? Now you won't forget it. Anywho, I tossed in mushrooms to make it EZPMOT, which is not as easy to remember, but it IS more delicious. SO just bookmark this recipe and move on.
Ratatouille and Egg Casserole
- 1 small eggplant, chopped
- 2 zucchini, chopped
- 2 bell peppers, any color(s), chopped
- 1 yellow onion, chopped
- 2 cups chopped white mushrooms
- 4 roma tomatoes, quartered
- 2 tbsp EVOO
- S&P to taste
- 1 sprig each thyme and rosemary, de-sprigged and chopped
- 4 eggs plus 2 egg whites
- 1/4 c. milk
- 1.5 c. shredded parm
- Preheat oven to 350
- In a large deep pan, heat EVOO over medium high heat
- Don't add the eggplant until the oil is screaming hot or your eggplant will just be a healthy sponge and drink up all the oil
- Add vegetables in order, waiting 1-2 minutes between addition
- Season with herbs, S&P
- Meanwhile, beat milk and eggs and whites in a large bowl. The more air the better for light and fluffy eggs.
- Spray a 9x13 glass baking dish with cooking spray
- Layer 1/2 ratatouille mixture, 1/2 cheese, 1/2 egg mixture, then repeat
- Bake for 30 minutes, or until eggs are set through and cheese on top is brown and bubbly
- Great with pizza dough breadsticks!
Cheesy and eggy and veggie-y! I think that basically covers all the food groups, right?