Eggplant and Tomato Casserole

Name: Eggplant and Tomato Casserole
Total time: 60
Yield: 4
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; 0.25 cup balsamic vinegar; 1 cup dry bread crumbs for topping; salt and pepper to taste

Recipe by Luke Patterson from allrecipes.com

Side Dish 60 Mins.

Ingredients

4 servings

•

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
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0.25 cup balsamic vinegar
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1 cup dry bread crumbs for topping
•

salt and pepper to taste

Instructions

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.
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.
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.
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.
Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.