Roasted Ratatouille with Eggs & Cheese

Roasted Ratatouille with Eggs & Cheese

13 Reviews
From: EatingWell Magazine, Fall 2002

Served with plenty of crusty bread and a green salad, this is a perfect dish for brunch or a light supper. Roasting is an excellent technique for ratatouille because the vegetables retain a distinct texture, yet the flavors meld. Pay close attention while you are cooking the eggs in the oven; they turn from nicely set to hard as a rock in a flash.

Ingredients 4 servings

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  • 1 small eggplant, (about 12 ounces), trimmed, peeled and cut into ½-inch pieces
  • 1 medium onion, cut into ½-inch pieces
  • 1 small zucchini, cut into ½-inch pieces
  • 1 small red bell pepper, seeded and cut into ½-inch pieces
  • 2 cloves garlic, minced
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • 2 tablespoons torn fresh basil leaves, plus more for garnish
  • 1 28-ounce can plum tomatoes with juices
  • 1 tablespoon finely chopped fresh parsley
  • 4 large eggs
  • 4 ounces part-skim mozzarella, thinly sliced and cut into ¼-inch strips
  • 4½-inch-thick slices Italian bread, preferably whole-wheat


  • Active

  • Ready In

  1. Preheat oven to 400°F. Lightly coat a large rimmed baking sheet with cooking spray.
  2. Combine eggplant, onion, zucchini, bell pepper and garlic in a large bowl; drizzle with 2 tablespoons oil; toss to coat. Spread the vegetables on the prepared baking sheet. Season with salt and pepper.
  3. Roast the vegetables, uncovered, turning often, until lightly browned and tender, about 45 minutes. Transfer the vegetables to a 9-by-13-inch baking dish. Cut tomatoes into chunks. Stir the tomatoes (and their juices), basil and parsley into the vegetables. Cover with foil.
  4. Bake until the ratatouille is hot and bubbling, about 20 minutes. Remove from the oven.
  5. With a large spoon, make four evenly spaced indentations in the hot ratatouille. Carefully break an egg into each indentation. Sprinkle cheese over the vegetables and eggs. Bake, uncovered, until the eggs are set and the cheese is melted, 8 to 10 minutes.
  6. While the eggs are baking, toast bread and drizzle each slice with 12 teaspoon olive oil. Divide bread slices among 4 plates or shallow soup bowls.
  7. To serve, lift an egg and ratatouille from the baking dish and place on top of a slice of toasted bread. Spoon the remaining vegetables and juices around the edges, distributing evenly. Garnish with more basil, if desired.
  • Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 2 days. Reheat before continuing.

Nutrition information

  • Per serving: 373 calories; 21 g fat(6 g sat); 6 g fiber; 29 g carbohydrates; 18 g protein; 134 mcg folate; 204 mg cholesterol; 11 g sugars; 1,318 IU vitamin A; 35 mg vitamin C; 273 mg calcium; 2 mg iron; 541 mg sodium; 495 mg potassium
  • Nutrition Bonus: Vitamin C (58% daily value), Folate (34% dv), Calcium (27% dv), Vitamin A (26% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 3 vegetable, 2 medium-fat meat, 2 fat

Reviews 13

June 25, 2017
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By: Veronika Zwicke
Made this for brunch and it was a hit! I used diced tomatoes to reduce the chopping process and I also added bacon. So good! I also served it with some ice cold Sangria. Super easy summery brunch.
May 29, 2016
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By: EatingWell User
Healthy and delicious Very good, healthy, and quite simple to make. I cut down on prep time by using canned diced tomatoes (why have to chop them yourself?) and shredded mozzarella. We will definitely be making this again.
October 30, 2013
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By: EatingWell User
a staple for me So in order to speed up steps 1-4, I used my mandoline and julienned the vegetables. I then sauteed them in a large pan (requires a bit more oil). I dumped it all in and baked according to the recipe. I find I add whatever I have for summer vegetables, and don't always use eggplant. I also buy a 28 oz can of diced tomatoes to dump over the veggies to reduce prep time. Pros: filling, can be used as a side dish or main course Cons: prep time
July 25, 2013
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By: EatingWell User
Flipping love this! I love making this dish with guests, not too heavy on the cheese and perfect over whole grain pasta for the kids and crusty toasted whole grain bread. Even forgot the cheese one time and no difference, the flavorsChopping are in the veggies! Pros: Healthy and full of taste ad flavors Cons: Chopping fresh veg
June 17, 2013
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By: stephvet
This was fantastic. The roasted veggies didn't go quite as far as I'd hoped, so next time I would use more than the recipe calls for. The flavor was excellent and, if you roast the veggies ahead of time, it would make for a quick, delicious dinner. I added a couple of Field Roast vegetarian chicken and apple sausages I had in the fridge, and that definitely added to the flavor!
October 31, 2011
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By: EatingWell User
One of my favorites i don't usually make reviews, but i will make an exception in this case. this is one of my favorite meals. this is filling and so flavorful you wouldn't believe it's vegetarian! the only thing i did different was i used stewed mexican season tomatoes and it was amazing. Pros: Everything Cons: Nothing
June 09, 2011
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By: Cynthia
Delicious and versatile! Made ratatouille as directed and added 2 chopped cajun sausages and served as dinner entre. Excellant! Used leftovers with poached and fried eggs. Good both ways. Roasting veggies is the key. Definately a keeper.
April 08, 2011
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By: v-wojcik
Delish! This dish was tasty and filling. I loved the texture of the egg with the vegetables and bread. I was worried when I finished roasting the vegetables because their volume decreased considerably. After adding the tomatoes, though, everything was fine. My one issue was that the egg took about 15 minutes to set. By this point, the cheese was a bit chewy. I still thought it was delicious, but I think the next time I make the dish, I'll add the egg and cook for about five minutes before sprinkling the cheese on.
January 03, 2011
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By: Sarah
A Keeper This was a big hit with the entire family, including my 5 year old! The store was out of eggplants so I substituted 2 yellow squash, which worked well. I also used 2 14 oz cans, diced tomatoes instead of chopping canned, whole tomatoes. I think next time I would drain one of the cans. I served it with Kalamata Olive bread which complimented the flavors wonderfully! Both my daughter and husband asked me if I would make it again.
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