Eggplant and Tomato Casserole recipe
All Recipes Side Dish Casseroles
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 ¼ cup balsamic vinegar 2 tablespoons olive oil 1 cup dry bread crumbs for topping salt and pepper to taste
Nutrition Info
- 328.6 caloriescarbohydrate: 36.1 gcholesterol: : -fat: 18.8 gfiber: 6.2 gprotein: 6.3 gsaturatedFat: 2.7 gservingSize: -sodium: 212.6 mgsugar: 12.3 gtransFat: : -unsaturatedFat: : -
Directions Eggplant and Tomato Casserole
Directions
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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.