Casseroles Recipe | Eggplant and Tomato Casserole

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
• ¼ cup balsamic vinegar
• 2 tablespoons olive oil
• 1 cup dry bread crumbs for topping
• salt and pepper to taste

Cooking 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.

Nutrition Facts

• calories328.6
• carbohydrateContent36.1 g
• fatContent18.8 g
• fiberContent6.2 g
• proteinContent6.3 g
• saturatedFatContent2.7 g
• sodiumContent212.6 mg
• sugarContent12.3 g