READY IN 50 mins

Eggplant and Tomato Casserole

Read Reviews (26)

"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!" — LPATTERSON1978

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

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!

—jessicadarling

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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.

—JENBIEMILLER

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35 Ratings

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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".

—MamaMay

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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!

—ZAKKIE

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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!

—DELANIA

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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.

—NATURELOVER2

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Dec 23, 2010

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

—Estee Fraser (Pinchasin)

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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!

—TWEED2

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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.

Nutritional Information

Eggplant and Tomato Casserole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 329
Calories from Fat: 170

% Daily Value *
Total Fat 18.8g 29 %
** Saturated Fat 2.7g 14 %
Cholesterol 0mg 0 %
Sodium 406mg 16 %
Potassium 665mg 19 %
Total Carbohydrates 36.1g 12 %
Dietary Fiber 6.2g 25 %
Protein 6.3g 13 %
Sugars 12.3g
Vitamin A 22 %
Vitamin C 31 %
Calcium 10 %
Iron 22 %
** Thiamin 29 %
** Niacin 34 %
** Vitamin B6 16 %
** Magnesium 16 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.