Eggplant and Tomato Casserole recipe

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

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 cup dry bread crumbs for topping

salt and pepper to taste

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.