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Eggplant and Tomato Casserole

Rated as 3.71 out of 5 Stars
1

"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!"
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Ingredients

50 m servings 329
Original recipe yields 4 servings

Directions

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  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.
  2. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
  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.
  4. Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

Nutrition Facts


Per Serving: 329 calories; 18.8 36.1 6.3 0 213 Full nutrition

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Reviews

Read all reviews 39
  1. 48 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

we absolutly looved this recipie!!!! but we did make some changes... i did not use balsamic vinegar. i also added some cheese, italian seasoning, garlic salt and pepper. i also layered it twice ...

Most helpful critical review

I made this for dinner tonight and thought it was terrible. The individuals who favored this dish added different components. As is, this dish needs some work. I will not make this again.

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we absolutly looved this recipie!!!! but we did make some changes... i did not use balsamic vinegar. i also added some cheese, italian seasoning, garlic salt and pepper. i also layered it twice ...

Ok, so I really changed this recipe. I put bread crumbs and cheese on top over every level of the eggplant. I also used white wine in place of the vinegar. My husband thought it was "increda...

This was excellent! I'm surprised the previous reviews have not been 5 stars. Definitely, an all-time favorite now! To reduce the fat, I baked the eggplant slices rather than frying them in o...

I made this for dinner tonight and thought it was terrible. The individuals who favored this dish added different components. As is, this dish needs some work. I will not make this again.

I did not like this at all, and neither did my husband. It has a very strong vinegar flavor. I love eggplant, but I couldn't even taste it. And for an 8" pan, I think that 1 cup of breadcrumb...

My husband and I took one bite and both spit it back out. It's just eggplant, tomato, and onion soaked in vinegar!

It needs a little something more... and would be much better without the skin.

This has become one of my favorite recipes. I added a little sauteed fresh garlic and bell pepper. I also put 4 slices of provolone cheese under the bread crumbs. Yummy!

Simple yet rich! Very delicious. The Balsamic Vinegar tied it all together very nicely. Definitely will make again.