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Eggplant and Tomato Casserole

1 medium eggplant, sliced into 1/4 inch rounds (or use several small eggplants)

salt to taste

1 small onion, halved and sliced

3 TBS olive oil

1/4 cup balsamic vinegar

2 TBS olive oil

1 cup dry bread crumbs for topping

salt and pepper to taste

4 medium tomatoes, sliced


Preheat oven to 350 degrees.  Season the eggplant slices with salt, and let stand for about 10 minutes.  Drain off liquid.  Heat 3 TBS olive oil in a large skillet over medium-high heat.  Quickly brown the eggplant slices on each side.  Place a layer of 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 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.


From allrecipes.com

This entry is related to the following products. Click on any of them for more information.
Onion, Tomato, Eggplant,


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