Eggplant And Tomato Casserole
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
57
Spice
53
Sweetness
44
Sourness
47
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1
Salt2 tbsps
Olive Oil1 small
Onion (halved and sliced)4 medium
Tomatoes (sliced)1 cup
Balsamic VinegarDirections:
1
Preheat the oven to 350 degrees F (175 degrees C)
2
Season the eggplant slices with salt, and let stand for about 10 minutes
3
Drain off liquid
4
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat
5
Quickly brown the eggplant slices on each side
6
Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish
7
Place some tomato slices over the eggplant, and then a few slices of onion
8
Repeat layers until you run out of eggplant
9
Pour balsamic vinegar over everything
10
In a small bowl, stir together the bread crumbs and remaining olive oil
11
Season with salt and pepper
12
Spread in a layer over the vegetables
13
Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender