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Tomato and Eggplant Casserole

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
60 min
SERVINGS
4 servings
Tomato and Eggplant Casserole
Ingredients
  • 1 medium eggplant, sliced into 1/4 inch rounds
  • salt to taste
  • 3 tablespoons olive oil
  • 1 small onion, halved and sliced
  • 4 medium tomatoes, sliced
  • 1/4 cup balsamic vinegar
  • 1 cup dry bread crumbs for topping
  • salt and pepper to taste
Instructions
1
Preheat your oven to the optimal temperature of 350 degrees Fahrenheit (175 degrees Celsius). Next, sprinkle salt over the sliced eggplant and allow it to sit for approximately 10 minutes. After this time, carefully pour off the excess liquid.
2
In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Once hot, add the eggplant slices and quickly sear them on each side to achieve a nice brown color.
3
Arrange the eggplant slices in a single layer within an 8-inch square baking dish. Next, add a layer of sliced tomatoes and then a few slices of onion on top. Continue this pattern until all the eggplant has been used up, finishing with a layer of tomatoes on top. Drizzle balsamic vinegar over the entire arrangement.
4
In a small bowl, combine bread crumbs and the remaining 2 tablespoons of olive oil. Season this mixture with salt and pepper to taste. Spread it evenly over the vegetables in a layer.
5
Bake the dish in your preheated oven for 25 to 30 minutes, or until the eggplant is tender and the topping is golden brown.