Strata

The NY Times had a recipe for tomato strata that looked interesting, so I more or less made that last night, using bread left over from Saturday and CSA tomatoes. I added grilled slices of eggplant and steamed spinach with the water squeezed out. The recipe called for gruyere and parmesan, which were delicious, and rosemary and thyme--I thought the rosemary flavor was too strong and would skip it next time. The baking dish I used was too small, so a lot of the egg-milk mixture overflowed and never got to soak into the bread, but it was really good nonetheless and seems like a great way to use veggies and old bread.