This vegetarian eggplant casserole with tomatoes is delicious and easy to make. Eggplant, tomatoes, and onions are layered and seasoned with a splash of balsamic vinegar, then topped off with bread crumbs. There are a million variations and additions you can make to this recipe — be creative!

Eggplant and Tomato Casserole Recipe

Prep Time::20 mins

Cook Time::30 mins

Additional Time::10 mins

Total Time:: 1 hr

Servings::4

Ingredients

1 medium eggplant, sliced into 1/4-inch rounds

salt to taste

5 tablespoons olive oil, divided

1 small onion, halved and sliced

4 medium tomatoes, sliced

¼ cup balsamic vinegar

1 cup dry bread crumbs

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 olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.

Place one layer of eggplant slices into an 8-inch square baking dish. Cover with some tomato slices, then a few onion slices. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything.

Stir bread crumbs and remaining 2 tablespoons olive oil together in a small bowl; season with salt and pepper. Spread in a layer over vegetables.

Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.

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