Name: Eggplant and Tomato Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Eggplant, sliced into 1/4 inch rounds - 1 medium; Salt to taste - 1 medium; Olive oil - 3 tablespoons; Onion, halved and sliced - 1 small; Tomatoes, sliced - 4 medium; Balsamic Vinegar - ¼ cup; Olive oil - 2 tablespoons; Dry bread crumbs for topping - 1 cup; Salt and pepper to taste - 1 cup

Ingredients for - Eggplant and Tomato Casserole

1. Eggplant, sliced into 1/4 inch rounds 1 medium

2. Salt to taste 1 medium

3. Olive oil 3 tablespoons

4. Onion, halved and sliced 1 small

5. Tomatoes, sliced 4 medium

6. Balsamic Vinegar ¼ cup

7. Olive oil 2 tablespoons

8. Dry bread crumbs for topping 1 cup

9. Salt and pepper to taste 1 cup

How to cook deliciously - Eggplant and Tomato Casserole

1 . Stage

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.

2 . Stage

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.

3 . Stage

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.

4 . Stage

Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.