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!
Provided by LPATTERSON1978
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g
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Blondie Jackson
[email protected]This was a great recipe! Thank you for sharing it.
Fani King
[email protected]I would make this casserole again, but I would use less salt next time.
Siddique Khan
[email protected]This casserole was a bit too spicy for my taste.
Tom Strehan
[email protected]I added some chopped bell peppers to this casserole and it was delicious.
Tayyaba Munir
[email protected]This was a great recipe! I will definitely be making it again.
ALI KHALID
[email protected]I would recommend this recipe to anyone who loves eggplant.
Zoey MacWooferston
[email protected]This casserole was very easy to make and it was a big hit with my family.
Rickeela Malcolm
[email protected]I used fresh tomatoes instead of canned tomatoes and it was delicious.
Malick Hassan
[email protected]This casserole was a bit too salty for my taste.
JOEL Baya
[email protected]I would definitely make this casserole again.
Sceloluhle Sceloo
[email protected]This was a great way to use up some leftover eggplant.
Muhammad Limon
[email protected]I followed the recipe exactly and it turned out great!
Parbesh Khadka
[email protected]This casserole was a little bland for my taste.
Montrell Wright
[email protected]I added some ground beef to this casserole and it was delicious.
Kwanda Penelope
[email protected]This was easy to make and very tasty.
Emeaka Onyetebe
[email protected]I'm not a big fan of eggplant, but this casserole was really good.
Lucifer Morningstar
[email protected]This was a great recipe! I used zucchini instead of eggplant and it was still delicious.
Jessica Jordaan
[email protected]I made this casserole last night and it was a hit! My family loved it.
Raju yeasin
[email protected]This eggplant and tomato casserole was delicious! The flavors were amazing, and it was so easy to make. I will definitely be making this again.