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Eggplant Strata

Strata is typically a breakfast casserole made with eggs and cubed bread.  In my version, the addition of soft spongy eggplant reduces the amount of bread used and adds more veggies to this casserole.  Peppers, tomatoes, and basil add summer flavor.  The sausage is optional, but boosts the protein if you choose to add it.

If making this for breakfast, you can roast the eggplant and mix all ingredients the night before.  The next morning, simply pop in the oven.

But with all the veggies and protein in this casserole, why not make it for lunch or dinner?

Eggplant Strata

  • 2 T.  butter
  • 1 large average sized eggplant (1 lb), cut into 1/2" cubes
  • 1 cup peppers, chopped (4 oz)
  • 8 oz chopped tomatoes or quartered cherry tomatoes
  • 3 cups bread, cut into 1/2" cubes
  • 1 cup cooked sausage (optional)
  • 1/4 cup chopped fresh basil or 1 tsp dried basil
  • 5 eggs
  • 1 1/2 cups milk
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 cup shredded cheese

Preheat oven to 425 degrees.

Melt the butter in a 10" cast iron skillet or an 8"x8" glass pan.  Add the eggplant to the pan, mixing to coat with butter.  Roast the eggplant for about 25 minutes or until tender.  

Meanwhile, beat the eggs, milk, salt, pepper, and basil.

When the eggplant is done, add the rest of the vegetables, bread, and sausage, to the pan and mix evenly.

Pour the egg mixture over the top and gently press down the bread and vegetables to evenly soak up the egg mixture.

Reduce oven to 375 degrees and bake for 25 minutes.

Add the cheese and continue baking for 20 minutes more, or until the center of the strata is set and the edges are golden brown. 

Serves about 4-5.

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