Eggplant and Tomato Casserole Recipe

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Ingredients:

Serving

1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
3 tbsp olive oil
1 small onion, halved and sliced
4 medium tomatoes, sliced
1/4 cup balsamic vinegar
2 tbsp olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	333.14 Kcal (1395 kJ)
Calories from fat	169.65 Kcal
		% Daily Value*
Total Fat	18.85g	29%
Sodium	210.45mg	9%
Potassium	650.04mg	14%
Total Carbs	35.51g	12%
Sugars	12.98g	52%
Dietary Fiber	6.37g	25%
Protein	6.06g	12%
Vitamin C	20.7mg	35%
Iron	1.5mg	8%
Calcium	80.3mg	8%

Amount Per 100 g
Calories	105.61 Kcal (442 kJ)
Calories from fat	53.78 Kcal
		% Daily Value*
Total Fat	5.98g	29%
Sodium	66.72mg	9%
Potassium	206.07mg	14%
Total Carbs	11.26g	12%
Sugars	4.12g	52%
Dietary Fiber	2.02g	25%
Protein	1.92g	12%
Vitamin C	6.6mg	35%
Iron	0.5mg	8%
Calcium	25.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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