Eggplant and Tomato Casserole

This eggplant casserole with tomatoes, onions, and a lightly breaded topping is big on flavor thanks to a healthy drizzle of balsamic vinegar.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 329 Calories

Ingredients

• salt to taste
• 3 tablespoons olive oil
• salt and pepper to taste
• 1 cup dry bread crumbs for topping
• 1 small onion, halved and sliced
• 1 medium eggplant, sliced into 1/4 inch rounds
• 4 medium tomatoes, sliced
• 0.25 cup balsamic vinegar

Recipe Instructions

Step 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.

Step 2

Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.

Step 3

Place one layer of eggplant slices into an 8-inch square baking dish. Cover with some tomato slices, then a few onion slices. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything.

Step 4

Stir bread crumbs and remaining 2 tablespoons olive oil together in a small bowl; season with salt and pepper. Spread in a layer over vegetables.

Step 5

Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.