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!
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.