It’s tasty and simple to create this vegetarian eggplant casserole with tomatoes. With a touch of balsamic vinegar added for flavor, layers of eggplant, tomatoes, and onions are then finished with bread crumbs. Be inventive; there are countless modifications and changes you may apply to this recipe.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 1 medium eggplant, sliced into 1/4-inch rounds
- salt to taste
- 5 tablespoons olive oil, divided
- 1 small onion, halved and sliced
- 4 medium tomatoes, sliced
- ¼ cup balsamic vinegar
- 1 cup dry bread crumbs
- pepper to taste
Instructions
- 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.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add eggplant and quickly brown on each side.
- Place one layer of eggplant slices into an 8-inch square baking dish. Cover with some tomato slices, then a few onion slices. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything.
- Stir bread crumbs and remaining 2 tablespoons olive oil together in a small bowl; season with salt and pepper. Spread in a layer over vegetables.
- Bake in the preheated oven until eggplant is tender and topping is golden brown, 25 to 30 minutes.
Reviews
I did not make this as I did not like the reviews. And pouring balsamic over it all did not sound good. I would layer eggplant, tomatoes and some mozzarella cheese. Then it would be Eggplant Parm.
It’s a good basic recipe!
This is a classic James Beard recipe. Very good.
This is so good! I did not fry the eggplant I just put the eggplant in raw then layered the onions tomatoes and added layers of mushrooms. I did not use much oil when mixing the bread crumbs. We avoid oil! I also added some vegan cheese into the breadcrumbs and baked at 365 for 35 mins and covered it the last 10 mins. I also plashed some white wine in the vinegar to cut the acidity. We all loved it and will make again.
I didn’t fry the eggplant and used less bread crumbs. I also added mozzarella cheese. Turned out great!!!
The family did not like it, so I had much more than my fair share over a few days. I didn’t love it but it was something different.
Didn’t think it will be that tasty! Just I started the layers with thick onion slices in the bottom of the pan, then eggplant topped with tomatoes repeatedly. Also, I added sweet corn and Italian herbs, and grilled the eggplant after merely brushing it with olive oil. Finally, I topped everything after coming out from the oven with yoghurt based gravy. The gravy ingredients are 200 grams plain yogurt mixed with 3 minced cloves of garlic, salt, pepper, paprika and vinegar.
This was delicious! Changed it up a bit…placed sauteed onions and peppers in the casserole dish, added Parmesan on the eggplant slices after frying in oil, fresh mozzarella on top of the tomato slices, then more Parmigiano Reggiano on top with the breadcrumbs.
Recipe didn’t work well. Frying the eggplant turned it too soft and the skin was too tough. Ended up peeling it and putting it in the casserole raw, so had to cook it longer. Made it at work and it doesn’t plate nicely. Won’ t be making it again!
I loved the flavor of the balsamic vinegar. This was delicious and no changes.
We loved it! I went to the farmers market and was looking for a great recipe to incorporate some of the veggies I bought. This was it! I ad-libbed a little by adding a layer of sliced (oblong) yellow squash, and I didn’t have balsamic vinegar, but I did have balsamic vinaigrette dressing, so I used it instead and it worked fine. I wanted it to be as carb free as possible, so no bread crumbs, but I needed something to top it off, so I searched the fridge and found sliced low fat Swiss cheese, and used that. One criticism, I didn’t think 350 for 30 minutes didn’t cut it, so I adjusted 10 more minutes at 400, and it crisped the cheese perfectly, and the result was scrumpdiliumptious!!! I will be making it again!
I made this tonight and it was good . The only thing I did differently was lightly brush olive oil over the eggplant, then layered without frying the eggplant (I was in a hurry and trying to cut a step out). I really enjoyed the combination of the tomatoes, eggplant, and balsamic vinegar. The breadcrumbs toasted up nicely on top and gave the needed texture. I topped with grated Parmesan cheese but I don’t think it would be necessary.
Very good!
I read the reviews and did not make it with vinegar. I just added the cheese. I used a combo of shredded cheddar and parmasen cheese. I also used fresh garlic and herbs. It turned out very well, I think it is very important to season the eggplant before browning and season it well while browning!! I also, peeled the skin off! My family very much enjoyed it and I will make it again.
I used Italian Breadcrumbs, and realized my balsamic was actually a balsamic vinaigrette, and added cheese on top. Loved it. I was pleasantly surprised after reading the negative reviews since I haven’t eaten eggplant in years. It was just a small homegrown eggplant so only 1 layer of everything. But I loved it with Rosemary/Thyme Roasted Chicken and a sprinkle of Parm on the top. I think the vinaigrette took the heavy vinegar taste away. But will definitely make this again.
The whole family just loved this dish. The balsamic vinegar was terrific in it and made it so flavorful. I oven roasted the onion slices and the eggplant slices before assembling the casserole the second time I made it, and it made it eve more flavorful. I made this two nights out of four…………we liked it so well! This recipe will be part of my favorite vegetable dishes Thank you so much for a really terrific recipe.
This was delicious!1 If you don’t like Balsamic Vinegar, don’t try this. I also browned my onions while browning the eggplant I ended it with pouring the vinegar all over eggplant, tomatoes & onions.. then put my breadcrumbs…than added Slices of Gouda cheese. Added bread crumbs on the gouda. It doesn’t quite melt just browns…This recipe is a keeper!!!
Right off the bat one can see this could be more flavorful so I added garlic and cut some fresh cilantro into the dish before baking and yes, it’s a winner!
Love this! My non-eggplant-eating family members really like this as well. It is super easy and very good.
This recipe was delicious! I actually modified it somewhat. I briefly sauteed the eggplant in a spoonful of coconut oil instead of olive oil, but only on one side (I was in a hurry!). I layered them with the onions and tomatoes, but also added thinly sliced potatoes and patty pan squash. I used a really nice, fresh olive oil from a specialty store and then…totally forgot the balsamic vinegar. However, I stuck just a tiny handful of little bits of smoked gouda in the top layer. I baked this for 30 min or so and it was AWESOME!! Served it with cheese tortellini.
Great recipe. I did not have bread crumbs so I crushed crutons..I add a little cheese otherwise prefect taste.