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Scalloped Eggplant Strata |
Here’s something deliciously different to do with eggplant! A side dish that doubles as a vegetarian main.
This wonderful recipe came my way from good friend and fellow food blogger, Lillian R. from My Recipe Journey. Lillian has tried and tested so MANY recipes, it will make your head spin, and when she puts her stamp of approval on something, you are sure it not only works but tastes great as well!!!
She adapted this recipe from one she found on Group Recipes.com. Lillian made several changes to the original and also increased the recipe to serve her hungry family of four! Her adaptation appears here on her blog.
My adaptations sort of combines Lillian’s and Dugger’s (the original) versions. I think it would taste better preparing the eggplant Lillian’s way, but I chose to do the stovetop method from the original recipes since it was hot and I avoid using my oven for too long. I also found I needed Lillian’s amounts for the custard even though I had mostly 1/2 the amount of everything else.
I added tomatoes for more flavor and color, and instead of plain white bread, used day-old hoagie rolls–which I think would taste and look better.
In any case, you have 3 slightly different versions to choose from here….but you can always run with this and make your own version. That’s the beauty of recipes like this.
For more great family approved down-to-earth meals, make sure to visit Lillian at My Recipe Journey regularly!
Like the casserole dish? It’s my Revol Froisses pie dish in aubergine (which is French for “eggplant!”). Below is the flan dish (which is a tad shallower), but according to Revol, the pie dish will be available shortly.
Scalloped Eggplant Strata
- 1 medium eggplant, peeled and cut in 1/2-inch cubes
- 3 medium hoagie rolls, cut in 1-inch cubes
- 1/4 cup sliced cherry or grape tomatoes
- 1 tbs dehydrated onion
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 1 cup shredded cheddar cheese
- 1 1/2 cups milk
- 3 eggs
- 2 tbs butter, melted
- extra cheese for topping
Scalloped Eggplant Strata |
Lillian (My Recipe Journey) says
Thank you so much Judith for trying my recipe post and for all the lovely comments! I'm always so honored when someone does that! I love your version! Your food photo is gorgeous as usual!
Judith Hanneman says
I liked your method for the eggplant, but it was just too darned hot that day!!!! Next time I do what you did!!!
Judith Hanneman says
^^Everybody visit Lillian's blog!!! My Recipe Journey. She is one of the best cooks around and her food is tried and true!!!!
Melanie says
I was itching to make a strata and I also had an eggplant that I needed to cook. I Google searched for an eggplant strata and came across your recipe. I followed Lilian’s method of baking the eggplant and that worked nicely. I also decided to toast the bread cubes while I was at it so that I’d get some added crispiness in the strata. I had some asiago cheese on hand but I think most any melting cheese would work well in this. I was slightly doubtful about how eggplant would taste in this dish but it was actually really good! My family enjoyed it, too. Thanks for a yummy recipe!
Judith Hanneman says
I’m a lover of anything eggplant–and you can’t go wrong with following what Lillian says!