Roasted Ratatouille with Eggs Cheese

Ingredients

• 1 small eggplant, (about 12 ounces), trimmed, peeled and cut into 1/2-inch pieces
• 1 medium onion, cut into 1/2-inch pieces
• 1 small zucchini, cut into 1/2-inch pieces
• 1 small red bell pepper, seeded and cut into 1/2-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 1/4-inch strips
• 4 1/2-inch-thick slices Italian bread, preferably whole-wheat

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