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1
Preheat oven to 375 degrees.
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2
Lightly oil a 3-quart baking dish or coat it with nonstick spray.
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3
Coat the dish with 1/4 cup breadcrumbs, tapping out the excess.
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4
Cut zucchini, eggplant, bell pepper, onion and celery into 1/2-inch dice.
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5
Put a pot of water on to boil for cooking pasta.
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6
In a large nonstick skillet, heat oil over medium-high heat.
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7
Add diced vegetables; saute until tender, about 10 minutes.
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8
Add garlic and cook, stirring, for 1 minute more.
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9
Add wine and stir until almost evaporated, about 2 minutes.
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10
Add tomatoes and juice.
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11
Bring to a simmer and cook until thickened, 10 to 15 minutes.
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12
Season with salt and pepper.
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13
Transfer to a large bowl and let cool to room temperature.
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14
Meanwhile, cook penne (or rigatoni) in boiling salted water until al dente, 8 to 10 minutes.
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15
Drain and rinse well.
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16
Toss pasta with vegetable mixture and mix in mozzarella.
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17
(The pasta mixture will keep, covered, in the refrigerator for up to 2 days.)
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18
Spoon pasta mixture into prepared baking dish and drizzle eggs evenly over the top.
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19
In a small bowl, combine remaining 1/4 cup breadcrumbs and parmesan.
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20
Sprinkle evenly over pasta.
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21
Bake pasta for 40 to 50 minutes, or until golden and bubbly.
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22
Let stand for 10 minutes before serving.
