Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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A Year-Round Guide to Franklin and Nantahala

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

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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

Food

Rosemary and Goat Cheese Strata

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

Community Cookbook Series

Eggplant Strata

This recipe from Strawberry, Fruit, and Vegetables Recipes combines eggplant, basil, and mozzarella cheese to create a filling dish.

by Community Cookbook Series

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.

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This story was published on Aug 29, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.