Eggplant Strata
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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 |
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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!
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!
