Eggplant and Tomato Casserole

Eggplant and Tomato Casserole

33
LPATTERSON1978 0

"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

50 m servings 329 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

33
  1. 42 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 "increda...

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 o...

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.

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 breadcrumb...

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

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

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!

Simple yet rich! Very delicious. The Balsamic Vinegar tied it all together very nicely. Definitely will make again.