Roasted Italian Vegetable Strata

I usually make this in large quantities so it will depend on the size of your casserole dish. --MC

Italian bread
Marinara sauce
Roasted vegetables of your choice (eggplant, onion, garlic, peppers, squash, etc...)
Fresh herbs (basil, thyme, oregano)
Cheeses grated (I use parmesan, provolone and mozzarella.)
Half and half whisked with eggs (8 eggs per quart of half and half)
Salt and pepper (mix with egg and cream)

Line buttered casserole with de-crusted bread slices, layer vegetables, herbs, marinara (do not use too much sauce, maybe 1-2 cups), cheese and top with bread.

Pour over egg mixture, cover and let sit in fridge overnight. Bake uncovered at 350F until brown on top and eggs completely set.

Source of recipe: Mean Chef

Roasted Italian Vegetable Strata