Eggplant and Tomato Casserole26 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“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!” - by LPATTERSON1978
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 329 cal
- 18.8 g
- 36.1 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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 thi..." See mores order: eggplant,onion,tomatoes,cheese,breadcrumbs,spices...repeat. i will be making this dish often!"
"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"...." See more"
"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..." See more 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!"
Eggplant Tomato Bake
Eggplant Tomato Bake
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