Eggplant and Tomato Casserole Recipe

Ingredients
<br>- 1 medium eggplant, sliced into 1/4 inch rounds
<br>- salt to taste
<br>- 3 tablespoons olive oil
<br>- 1 small onion, halved and sliced
<br>- 4 medium tomatoes, sliced
<br>- 1/4 cup balsamic vinegar
<br>- 2 tablespoons olive oil
<br>- 1 cup dry bread crumbs for topping
<br>- salt and pepper to taste
<br><p></p>Directions
<br>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.
<br>step 2: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
<br>step 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.
<br>step 4: Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
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Ingredients
- 1 medium eggplant, sliced into 1/4 inch rounds
- salt to taste
- 3 tablespoons olive oil
- 1 small onion, halved and sliced
- 4 medium tomatoes, sliced
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 cup dry bread crumbs for topping
- salt and pepper to taste

Directions
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 of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
step 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.
step 4: Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

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