Eggplant and Tomato Casserole

This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!

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

Step: 3

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.

Step: 4

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

Per Serving: 329 calories; protein 6.3g; carbohydrates 36.1g; fat 18.8g; sodium 212.6mg.

Deciding stay in and make food your dinner instead of eat in the evening out is already a process in the right direction if you’re more point on eating healthier. There’s no good way to know precisely what’s going into the food you’re eating than by making it homemade Making the best of the main dish is only half the process , though . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- important side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .