Tomato and Eggplant Casserole

Ingredients

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

Method:

 

  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.