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Eggplant and Tomato Casserole

Reviewed: Sep. 29, 2011
This recipe was delicious! I actually modified it somewhat. I briefly sauteed the eggplant in a spoonful of coconut oil instead of olive oil, but only on one side (I was in a hurry!). I layered them with the onions and tomatoes, but also added thinly sliced potatoes and patty pan squash. I used a really nice, fresh olive oil from a specialty store and then...totally forgot the balsamic vinegar. However, I stuck just a tiny handful of little bits of smoked gouda in the top layer. I baked this for 30 min or so and it was AWESOME!! Served it with cheese tortellini.
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