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Eggplant and Tomato Cassarole Recipe

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This recipe for Eggplant and Tomato Cassarole, by , is from Mary and Her Four Daughters Cook Their Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Podoloff

Category:
Category:

Ingredients:  
Ingredients:  
1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
3 tbsp..olive oil
1 small onion, halved and sliced
4 medium tomatoes, sliced
1/4 c. balsamic vinegar
2 tbsp. olive oil
1 c. dry bread crumbs for topping
salt and pepper to taste
1/4 c. balsamic vinegar
2 tbsp. olive oil
1 c.dry bread crumbs for topping
salt and pepper to taste









Directions:
Directions:
Preheat the oven to 350 degrees. Season the eggplant slices with salt, and let stand for about 10 minutes.
Drain off liquid.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
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.
Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Delicious as a side dish especially for a potluck supper. Also can be a main dish on a meatless night! Everyone likes it!

 

 

 

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