photograph by Matt Hulsman

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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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.