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Home Comfort Slow-cook Bag Roast Beef

Strata - Touille Recipe

Ingredients

How to make it

  • Preheat broiler and line 2 baking sheets with foil or parchment.
  • Sprinkle zucchini and eggplant with salt and pepper, arrange in a single layer on the sheets and broil 6 minutes per side, until browned. Set aside.
  • In a large bowl, beat together eggs, egg whites, milk, oregano, basil, garlic, mustard, salt and pepper. Pour into a shallow dish.
  • In another bowl, toss together asiago, pecorino romano and gouda cheeses. Set aside.
  • Coat 1/4 of the bread cubes in the egg mixture, and arrange in the bottom of a greased 9x13" roasting dish.
  • Layer half the zucchini and eggplant slices overtop.
  • Add another quarter of the bread cubes (soaking them in egg first), then add 1/3 of the cheese mixture and all the roasted red peppers.
  • Add another layer of soaked bread, 1/3 of the cheese and the remaining zucchini and eggplant slices.
  • Finally, add the remaining soaked bread cubes, cheese and all the tomato slices.
  • Pour any remaining egg mixture overtop of the casserole.
  • Cover pan with a layer of plastic wrap, then place another pan on top and weight it slightly. Refrigerate overnight.
  • Preheat oven to 375F.
  • Uncover the pan and bake 1 hour to 1 hour 15 minutes, until crusty and tomatoes are caramelized.

Reviews & Comments 1

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  • jo_jo_ba 15 years ago
    Amount Per Serving
    Calories: 453.1
    Total Fat: 14.7 g
    Cholesterol: 152.1 mg
    Sodium: 360.9 mg
    Total Carbs: 57.5 g
    Dietary Fiber: 3.3 g
    Protein: 21.9 g
    Was this review helpful? Yes Flag

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