Eggplant and Tomato Casserole

Eggplant and Tomato Casserole

29 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
LPATTERSON1978
Recipe by  LPATTERSON1978

“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!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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.

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Reviews (29)

Rate This Recipe
jessicadarling
64

jessicadarling

we absolutly looved this recipie!!!! but we did make some changes... i did not use balsamic vinegar. i also added some cheese, italian seasoning, garlic salt and pepper. i also layered it twice in this order: eggplant,onion,tomatoes,cheese,breadcrumbs,spices...repeat. i will be making this dish often!

MamaMay
36

MamaMay

Ok, so I really changed this recipe. I put bread crumbs and cheese on top over every level of the eggplant. I also used white wine in place of the vinegar. My husband thought it was "incredable".

ZAKKIE
31

ZAKKIE

This was excellent! I'm surprised the previous reviews have not been 5 stars. Definitely, an all-time favorite now! To reduce the fat, I baked the eggplant slices rather than frying them in oil. I also separated the half rings of onion when I layered them. I used homemade Italian-style breadcrumbs, too. I chose to serve it on the cool size of room temperature--perfect!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 329 cal
  • 16%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 36.1 g
  • 12%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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