Strata - Touille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 zucchini, thinly sliced1 small eggplant, peeled and sliced thinly (crosswise)4 eggs6 egg whites2 1/2 cups 2% milk2 tsp dried oregano1 tsp dry basil1/2 tsp garlic powder1 tsp mustard powder1/2 tsp each salt and black pepper4 oz (about 2/3 cup) shredded asiago (not from a can!)4 oz (about 2/3 cup) shredded pecorino romano3 oz (about 2/3 cup) shredded gouda 24 slices (approx. 1 loaf) challah or egg bread, crusts trimmed and cut into large cubes3 roasted red peppers, sliced 1 large beefsteak tomato, sliced into thin rounds
Preheat broiler and line 2 baking sheets with foil or parchment.
Sprinkle zucchini and eggplant with salt and pepper, arrange in a single layer on the sheets and broil 6 minutes per side, until browned. Set aside.
In a large bowl, beat together eggs, egg whites, milk, oregano, basil, garlic, mustard, salt and pepper. Pour into a shallow dish.
In another bowl, toss together asiago, pecorino romano and gouda cheeses. Set aside.
Coat 1/4 of the bread cubes in the egg mixture, and arrange in the bottom of a greased 9x13" roasting dish.
Layer half the zucchini and eggplant slices overtop.
Add another quarter of the bread cubes (soaking them in egg first), then add 1/3 of the cheese mixture and all the roasted red peppers.
Add another layer of soaked bread, 1/3 of the cheese and the remaining zucchini and eggplant slices.
Finally, add the remaining soaked bread cubes, cheese and all the tomato slices.
Pour any remaining egg mixture overtop of the casserole.
Cover pan with a layer of plastic wrap, then place another pan on top and weight it slightly. Refrigerate overnight.
Preheat oven to 375F.
Uncover the pan and bake 1 hour to 1 hour 15 minutes, until crusty and tomatoes are caramelized.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Sprinkle zucchini and eggplant with salt and pepper, arrange in a single layer on the sheets and broil 6 minutes per side, until browned. Set aside.
In a large bowl, beat together eggs, egg whites, milk, oregano, basil, garlic, mustard, salt and pepper. Pour into a shallow dish.
In another bowl, toss together asiago, pecorino romano and gouda cheeses. Set aside.
Coat 1/4 of the bread cubes in the egg mixture, and arrange in the bottom of a greased 9x13" roasting dish.
Layer half the zucchini and eggplant slices overtop.
Add another quarter of the bread cubes (soaking them in egg first), then add 1/3 of the cheese mixture and all the roasted red peppers.
Add another layer of soaked bread, 1/3 of the cheese and the remaining zucchini and eggplant slices.
Finally, add the remaining soaked bread cubes, cheese and all the tomato slices.
Pour any remaining egg mixture overtop of the casserole.
Cover pan with a layer of plastic wrap, then place another pan on top and weight it slightly. Refrigerate overnight.
Preheat oven to 375F.
Uncover the pan and bake 1 hour to 1 hour 15 minutes, until crusty and tomatoes are caramelized.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 453.1
- Total Fat: 14.7 g
- Cholesterol: 152.1 mg
- Sodium: 360.9 mg
- Total Carbs: 57.5 g
- Dietary Fiber: 3.3 g
- Protein: 21.9 g
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