Eggplant and Tomato Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative! Ingredients:
1 medium eggplant, sliced into 1/4 inch rounds |
salt to taste |
3 tablespoons olive oil |
1 small onion, halved and sliced |
4 medium tomatoes, sliced |
1/4 cup balsamic vinegar |
2 tablespoons olive oil |
1 cup dry bread crumbs for topping |
salt and pepper to taste |
Directions:
1. 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.
2. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
3. 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.
4. 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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