Eggplant and Tomato Casserole
Eggplant and tomato casserole is a delicious and hearty dish that is perfect for a comforting family dinner. This vegetarian casserole features layers of tender eggplant, juicy tomatoes, and a flavorful blend of herbs and spices. It is a versatile dish that can be enjoyed as a main course or as a side dish, and it is sure to satisfy even the pickiest of eaters.
Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
1 hr
Servings:
4
Ingredients
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 olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.
Step 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.
Step 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.
Step 5
Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.
Nutrition Facts (per serving)
329
Calories
19g
Fat
36g
Carbs
6g
Protein
Complement
The combination of eggplant and tomatoes creates a harmonious marriage of flavors and textures, with the eggplant providing a meaty and robust base for the dish, while the tomatoes add a juicy and tangy element. The casserole is then baked to perfection, allowing the flavors to meld together and the textures to become delightfully creamy and tender. Whether you are a fan of traditional Italian cuisine or simply looking for a new and exciting way to enjoy your vegetables, this eggplant and tomato casserole is a must-try dish that is sure to become a favorite in your household.
