A strata is a type of layered bread and egg casserole dish, with countless versions and variations, that can be enjoyed any time of the day. For my strata recipe, I decided to give it a Mediterranean twist with ingredients like eggplant, balsamic, Dijon and tomatoes. To prepare this simple yet impressive dish, all you have to do is layer gluten free bread slices and sautéed vegetables in a loaf pan, then pour an egg custard mixture on top. After less than 30 minutes in the oven, you have a perfectly puffed and golden brown strata that’s bursting with the fresh flavors of the Mediterranean region.
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2 slices light gluten free sandwich bread (I used Ener-G Light Tapioca Bread)
1/2 teaspoon extra virgin olive oil
1 garlic clove, minced
1/4 of a medium eggplant, diced
1 portabella mushroom, stem removed and diced
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
4-6 Brussels Sprouts, quartered
3/4 cup liquid egg substitute
2 tablespoons unsweetened original almond milk
dash of red pepper flakes, to taste
1 tablespoon balsamic vinegar
Salt & Pepper
1/2 cup grape tomatoes, halved
1 tablespoon capers
3 tablespoons fresh parsley
1/2 teaspoon lemon juice
1 teaspoon Dijon Mustard
Salt & Pepper, to taste
1. Preheat oven to 400 degrees. Spray a 9x5 inch loaf pan with nonstick spray. Place the bread slices side by side in loaf pan
2. Add olive oil to a large nonstick skillet and heat to medium low. Stir in garlic and sauté for about 1 minute.
3. Raise heat to medium, then stir in eggplant, portabella, Brussels sprouts, thyme, rosemary, salt and pepper. . Cook for 7-9 minutes, stirring occasionally, until vegetables are just starting to soften.
4. While the vegetables are cooking, whisk together milk, egg, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small mixing bowl. Set aside.
5. Once vegetables are beginning to soften, remove skillet from heat and stir in balsamic vinegar. Taste for seasoning.
6. Spoon vegetables on top of bread and spread into an even layer.
7. Pour egg/milk mixture over vegetables. Try to cover as much of the vegetables as possible with the egg mixture but it’s okay if the tops of some vegetables peek out.
8. Transfer pan to oven and bake 23-25 minutes, or until strata is golden, slightly puffed, and the top feels solid to the touch.
9. While the strata is baking, prepare the tomato-caper topping--simply toss together all topping ingredients in a small bowl until combined. Taste for seasoning, then set aside.
10. Once the strata is finished baking, remove from oven and let rest for 5 minutes. Cut in half down the middle (try to go in between bread so each slice stays in one piece) and use a spatula to transfer to two plates.
11. Top each piece of strata with a scoop of tomato-caper topping & serve! You can actually pick up the strata and eat like an open-faced sandwich or if you prefer, enjoy with a knife and fork.
Nutrition Information--approximately 170 calories per serving (1/2 of the recipe)