Eggplant and Tomato Casserole Recipe - Allrecipes.com
Eggplant and Tomato Casserole Recipe
  • READY IN 50 mins

Eggplant and Tomato Casserole

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2008

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!

 
Most Helpful Critical Review
Oct 02, 2007

I made this for dinner tonight and thought it was terrible. The individuals who favored this dish added different components. As is, this dish needs some work. I will not make this again.

 
Sep 04, 2007

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".

 
Dec 11, 2004

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!

 
Feb 16, 2006

My husband and I took one bite and both spit it back out. It's just eggplant, tomato, and onion soaked in vinegar!

 
Jul 09, 2006

I did not like this at all, and neither did my husband. It has a very strong vinegar flavor. I love eggplant, but I couldn't even taste it. And for an 8" pan, I think that 1 cup of breadcrumbs is too much. There was a thick layer of the crumbs just sitting on top.

 
Dec 23, 2010

It needs a little something more... and would be much better without the skin.

 
Sep 05, 2005

This has become one of my favorite recipes. I added a little sauteed fresh garlic and bell pepper. I also put 4 slices of provolone cheese under the bread crumbs. Yummy!

 

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Nutrition

  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 406 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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