Scalloped Eggplant Strata

Judith Hannemann — Sat, 27 Jul 2013 23:00:00 +0000

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

Place eggplant in a large saucepan. Add water to cover and 1 tsp of salt. Bring to boil, reduce heat and simmer for 3 minutes. Drain and set aside.

In a small bowl, beat milk and eggs with the kosher salt, pepper, dehydrated onion and garlic powder. Set aside.

Preheat oven to 350 degrees F. Spray or grease a 1.5 quart oven-proof baking dish.

Casserole is assembled in layers which begin and end with the bread cubes. Proceed as follows~~

Place 1/3 of the bread cubes on the bottom of the baking dish. Top with half of the cubed eggplant then top this with half the cheese and half the sliced tomatoes. Repeat, making the final layer, which is the top, all bread cubes.

Drizzle melted butter over the top of the casserole. Pour in the egg/milk mixture. Top with additional cheese (maybe 1/4 cup or so).

Bake at 350 degrees F for 45-60 minutes or until set and topping is crusty and golden brown.

Serves 4 as a main dish and 8 as a side dish.

Scalloped Eggplant Strata

The post Scalloped Eggplant Strata appeared first on The Midnight Baker.

meatless casseroles Archives - The Midnight Baker

Scalloped Eggplant Strata