Eggplant and Tomato Casserole
Description
This eggplant casserole with tomatoes, onions, and a lightly breaded topping is big on flavor thanks to a healthy drizzle of balsamic vinegar.
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
•
1 cup dry bread crumbs for topping
•
salt and pepper to taste
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 olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.
3
Place one layer of eggplant slices into an 8-inch square baking dish. Cover with some tomato slices, then a few onion slices. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything.
4
Stir bread crumbs and remaining 2 tablespoons olive oil together in a small bowl; season with salt and pepper. Spread in a layer over vegetables.
5
Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.