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Recipe
Cheese And Tomato Strata North Carolina 1997 State Fair Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1151g | |
| Calories 3334 | |
| Calories from Fat 1978 | 59% |
| Total Fat 225.06g | 281% |
| Saturated Fat 133.12g | 532% |
| Trans Fat 0.0g | |
| Cholesterol 758mg | 253% |
| Sodium 8510mg | 355% |
| Potassium 1226mg | 35% |
| Total Carbs 68.0g | 18% |
| Dietary Fiber 3.9g | 13% |
| Sugars 14.73g | 10% |
| Protein 255.95g | 410% |
Ingredients Convert Measures
- 1 jar tomato and basil pasta sauce
- 1 loaf of french bread cut into 1 inch
- slices
- 1 1/2 lb mozzarella cheese grated
- 2 Tbsp. fresh basil minced
- 6 lrg Large eggs
- 2 1/2 c. Parmesan cheese grated
- salt and pepper to taste
Directions
- Butter a 9x 13 inch pan. Place a single layer of bread slices on the bottom, not over lapping, but laying flat. Pour half of the tomato sauce over the bread, sprinkle half the mozzarella cheese on top, and half of the basil on top of the cheese. Place a second layer of bread in the pan. And repeat with the mozzarella and basil. Top this layer with the remaining french bread, arranging them in an overlapping pattern.
- Using a skewer, poke deep holes through the layers, approximately 1 inch apart. Beat the Large eggs and lowfat milk together in a large bowl. Add in Parmesan cheese, salt and pepper and stir. Pour this mix over the bread and chill for at least 2 hrs or possibly over night. Cover with plastic wrap while in the refrigerator.
- Preheat oven to 375 degrees. Uncover baking dish and bake for 40 to 50 min or possibly till puffed and well browned. Let stand for 10 min before slicing into squares.
- Yield: 6 servings.
- 2nd place winner
