"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Eggplant Strata Recipe

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This recipe for Eggplant Strata, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Duke-Haynes
Added: Friday, September 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 to 5 small Oriental eggplants
4 medium tomatoes – ripe, combo of yellow and red is nice
¾ cup grated cheese (Muenster, feta, whatever…)
1 T olive oil
2 cloves fresh garlic, minced (optional)
a few basil leaves torn into small pieces
salt and pepper to taste

Directions:
Directions:
Cut eggplants into ¼” - ½” slices and toss w/ olive oil. Roast in 425° oven on a baking sheet for 20 min or until browned and tender. Layer the cooked eggplant w/ sliced tomatoes into an 8x8 inch or similar baking dish. Season w/ salt, pepper, garlic and basil between layers. Cook in 350° for 20-30 minutes until eggplant is tender. Add grated cheese and cook another 10-15 minutes or until cheese is melted and bubbly.

 

 

 

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