Divinely Nourishing Cultivate a nourishing relationship with food
  • Home
  • Services
    • Coaching
    • Coaching Fees & Packages
    • Complimentary Consultation
  • About
  • Testimonials
    • Coaching Testimonials
    • Group Coaching Testimonials
    • Class & Workshop Testimonials
  • Workshops
    • A Diet's Promises - A DIY Workshop
    • New Moon Series >
      • Goddess in the Kitchen
      • Breaking Up with Dieting
    • Empowering Yourself Through Your Relationship with Food
    • Workplace Workshops
  • Blog
  • Recipes
    • Breakfast >
      • Eggs Poached over Spinach
      • Slow Cooker Oatmeal
      • Overnight Oatmeal
    • Salads >
      • Beet Salads
      • Broccoli Salad
      • Curried Quinoa
      • Kale Salad
      • Quinoa Salad
      • Spicy Apple Salad
      • Warm Spinach Salad
    • Soups >
      • Carrot Ginger Soup
      • Cauliflower Soup
      • Chunky Mushroom Soup
    • Vegetable Dishes >
      • Basil Pesto
      • Brussel Sprouts
      • Easy Kale
      • Fermented Carrots with Ginger
      • Hummus
      • Red Cabbage with Apples
      • Riced Cauliflower
      • Tomato Sauce
    • Entrees >
      • Eggplant Strata
      • Mushroom Risotto and Scallops
      • Quinoa Kale Bowl
      • Scallops with Pea Puree
    • Nut Butters, Seeds & Milks >
      • Almond Butter
      • Almond Crackers
      • Almond Flour
      • Almond Milk
      • Cashew Nut Butter
      • Chia Seed Pudding
      • Coconut Milk
      • Soaking Nuts and Seeds
    • Turmeric Ginger Tea >
      • Golden Paste
  • Resources
    • Newsletter
  • Contact

Eggplant Strata

Enjoy this easy eggplant dish fresh from the oven or as a delicious leftover. Either way you're getting plenty of vegetables into your diet! Try this for 2-4 servings.

​2 baby eggplants, baby eggplants work perfectly for this dish but you can use one large eggplant
marinara sauce, pre-made or your own :)
1-2 T olive or coconut oil
1 yellow onion, chopped
1/2 pound mushrooms, sliced OR 2-3 portebello
2 handfulls of spinach
1 or 2 handfulls of kale (washed, massaged, and chopped)
cheese, Italian blend (optional)
1 T each of oregano, basil, or Herbes de Provence

Beautifully browned eggplant strata with melted cheese oozing from layers of eggplant. Served in a whte bowl.
Slice the top off the eggplant and then slice lengthwise into 1/4 - 1/3" slices. I like to keep the skin on because that's where the goodness is. Place the slices onto a cookie sheet lined with parchment paper. Bake on the middle rack in a 350°F oven until the slices are cooked through, about 20 minutes.

You can also dredge the slices in an egg and then in a seasoned bread crumb mix (or alternative) and pan fry in extra virgin olive oil or coconut oil. I prefer letting them go au naturel because I like the flavor of the eggplant, but experiment and see what works for you.

While the eggplant is baking in the oven, sauté the chopped onion and mushroom slices in olive oil or coconut oil. I love taking two or three large portobello mushrooms and slicing them for this dish. Once they have cooked down, they'll break apart and provide a nice texture.

When the onions and mushrooms are cooked through, add your choice of herbs and then place the spinach and kale on top and allow them to wilt. Mix in gently to combine.

To prepare the strata:
Coat the bottom of the baking dish with some of the marinara sauce. Place one slice of eggplant on top of the sauce in the baking dish. Add enough of the marinara sauce to coat nicely. Spoon on some of the mushroom, onion, and spinach/kale mixture along with a small topping of cheese (optional). Repeat this layer with another slice of eggplant, vegetable mixture, and cheese. I find that two eggplant slices work well. Any more and it gets too high and messy!

Place the eggplant into the 350°F oven. Heat through until the cheese is melted, 10-15 or so minutes. When the layers have heated through, put the oven on broil and allow the cheese to brown, only about 2-3 minutes. 

Some options might be to add black beans, quinoa, and/or additional vegetables. Chilis will work well and give this dish a nice kick!

HOME
COACHING
COACHING FEES & PACKAGES
COMPLIMENTARY CONSULTATION
ABOUT
TESTIMONIALS
CLASSES & WORKSHOPS
BLOG
NEWSLETTER
RECIPES
RESOURCES

CONTACT
Picture
Picture
Picture
Picture
Join the Divinely Nourishing email list
Picture
Picture
Picture
Deborah Cort, LLC - Divinely Nourishing
Please use your discretion when using any information or recipes shared on this website. Thank you.
©COPYRIGHT 2021 ALL RIGHTS RESERVED
Website Accessibility
Privacy Policy

  • Home
  • Services
    • Coaching
    • Coaching Fees & Packages
    • Complimentary Consultation
  • About
  • Testimonials
    • Coaching Testimonials
    • Group Coaching Testimonials
    • Class & Workshop Testimonials
  • Workshops
    • A Diet's Promises - A DIY Workshop
    • New Moon Series >
      • Goddess in the Kitchen
      • Breaking Up with Dieting
    • Empowering Yourself Through Your Relationship with Food
    • Workplace Workshops
  • Blog
  • Recipes
    • Breakfast >
      • Eggs Poached over Spinach
      • Slow Cooker Oatmeal
      • Overnight Oatmeal
    • Salads >
      • Beet Salads
      • Broccoli Salad
      • Curried Quinoa
      • Kale Salad
      • Quinoa Salad
      • Spicy Apple Salad
      • Warm Spinach Salad
    • Soups >
      • Carrot Ginger Soup
      • Cauliflower Soup
      • Chunky Mushroom Soup
    • Vegetable Dishes >
      • Basil Pesto
      • Brussel Sprouts
      • Easy Kale
      • Fermented Carrots with Ginger
      • Hummus
      • Red Cabbage with Apples
      • Riced Cauliflower
      • Tomato Sauce
    • Entrees >
      • Eggplant Strata
      • Mushroom Risotto and Scallops
      • Quinoa Kale Bowl
      • Scallops with Pea Puree
    • Nut Butters, Seeds & Milks >
      • Almond Butter
      • Almond Crackers
      • Almond Flour
      • Almond Milk
      • Cashew Nut Butter
      • Chia Seed Pudding
      • Coconut Milk
      • Soaking Nuts and Seeds
    • Turmeric Ginger Tea >
      • Golden Paste
  • Resources
    • Newsletter
  • Contact