Roasted Ratatouille With Eggs & Cheese

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
251
FAT
42%
CHOL
104%
SOD
38%

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Ingredients for 4 servings

Freshly ground pepper, to taste

2 tablespoons torn fresh basil leaves, plus more for garnish

4 large eggs

4 ounces part-skim mozzarella, thinly sliced and cut into 1/4-inch strips

1 tablespoon finely chopped fresh parsley

1/4 teaspoon salt

1 small zucchini, cut into 1/2-inch pieces

1 28-ounce can plum tomatoes with juices

1 medium onion, cut into 1/2-inch pieces

2 cloves garlic, minced

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 small eggplant, (about 12 ounces), trimmed, peeled and cut into 1/2-inch pieces

4 1/2-inch-thick slices Italian bread, preferably whole-wheat

1 small red bell pepper, seeded and cut into 1/2-inch pieces

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