Tomato and Eggplant Casserole


1 medium eggplant, sliced into 1/4 inch rounds

5 Tbspn olive oil

1 small onion, halved and sliced

4 medium tomatoes, sliced

¼ cup Balsamic Vinegar

1 cup dry breadcrumbs for the topping

Salt and pepper to taste



  1. Preheat the oven to 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.