Ratatouille Bread Pudding

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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

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