Strata - Touille
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Strata - Touille calories by ingredient
Introduction
All the delicious elements of a classic ratatouille - roasted eggplant, peppers, tomatoes and zucchini - get wrapped up in eggs, cheese and bread! Delicious for brunch, lunch or even a light dinner, this can be made the night before (and should be, for max flavour!). All the delicious elements of a classic ratatouille - roasted eggplant, peppers, tomatoes and zucchini - get wrapped up in eggs, cheese and bread! Delicious for brunch, lunch or even a light dinner, this can be made the night before (and should be, for max flavour!).Number of Servings: 12
Ingredients
-
3 zucchini, thinly sliced
1 small eggplant, peeled and sliced thinly (crosswise)
4 eggs
6 egg whites
2 1/2 cups 2% milk
2 tsp dried oregano
1 tsp dry basil
1/2 tsp garlic powder
1 tsp mustard powder
1/2 tsp each salt and black pepper
4 oz (about 2/3 cup) shredded asiago (not from a can!)
4 oz (about 2/3 cup) shredded pecorino romano
3 oz (about 2/3 cup) shredded gouda
24 slices (approx. 1 loaf) challah or egg bread, crusts trimmed and cut into large cubes
3 roasted red peppers, sliced
1 large beefsteak tomato, sliced into thin rounds
Directions
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.