eggplant and tomato casserole

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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 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.