Eggplant and Tomato Casserole
Eggplant and Tomato Casserole might be a good recipe to expand your side dish recipe box. One serving contains 244 calories, 6g of protein, and 9g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Autumn event. Head to the store and pick up balsamic vinegar, tomatoes, salt, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 50 minutes.
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes.
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.