Yields: 6 servings.
2 eggs
1 cup milk
1 teaspoon salt
black pepper, freshly ground, to taste
1 large tomato, diced
1 large eggplant, cut into ½-inch cubes
10 basil leaves, snipped
2 cups of seasoned croutons, divided
1½ cups mozzarella cheese, shredded and divided
1 stick butter, melted and divided
In a large bowl, beat eggs with milk and spices. Mix in the tomato, eggplant, and basil, and add 1 cup croutons, ¾ cup cheese, and ½ stick butter. Pour mixture into a buttered two-quart casserole dish. Top mixture with the remaining croutons, cheese, and butter. Bake at 350° for approximately 45 minutes until vegetables are soft and the strata is bubbly and browned.
To order a copy of Strawberry, Fruit, and Vegetables Recipes contact DJ’s Berry Patch at (919) 552-3180.
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
At the North Carolina Museum of Art in Raleigh, some of French sculptor Auguste Rodin’s bronze figures live in the outdoors, steadfast yet ever-changing.
