Fall Strata

This is so very tasty and beautiful and I look forward to making them each year. Absolutely wonderful. Yum. And it’s my very own recipe, which makes me proud. 🙂

Slice potatoes fairly thinly (~1/4 inch or so). Place a layer on the bottom of a buttered casserole dish. Sprinkle with salt and some shredded sharp cheddar. Layer thickly-sliced tomatoes (~1/2 – 3/4 inch or so) atop the potatoes, then another layer of thinthin potatoes. More salt and cheese, then a layer of eggplant (~1/2 inch or so). The rest of the cheese, then a confetti of a bunch of chopped sweet peppers. Pour over it all a bunch of eggs (~12 or so) mixed with a bit of milk, a bunch of salt and pepper, and quite a bit of oregano, thyme, and rosemary (fresh if possible). Bake for a while, until set (~1 hour, or so).

Yum. It really really needs a heavy hand on the seasonings, though, and sharp sharp cheddar/other strong cheese.