Vegan Eggplant and Tomato Casserole

Recipe by: LPATTERSON1978

EASY

Ready in 50 mins

Reviews (0) | Tweaks (2)

Added to favourites by 5 cooks

Prep: 20 mins Cook: 30 mins

Serves: 4

This is a delicious, easy-to-make, vegan casserole! Eggplants, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped with breadcrumbs. There are many variations and additions that you can make to this recipe - be creative!

Recipe provided by:

Allrecipes

Ingredients

1 medium eggplant, sliced into .5cm rounds

salt to taste

3 tablespoons olive oil

1 small red onion, halved and sliced

4 medium tomatoes, sliced

4 tablespoons balsamic vinegar

extra 2 tablespoons olive oil

60g dried breadcrumbs for topping

salt and freshly ground black pepper to taste

Preparation method

1.		Preheat the oven to 180 C. Sprinkle the eggplant slices with salt, and let stand for about 10 minutes in a colander placed in the sink so that the eggplant's bitter liquid drains away.

2.		Heat the olive oil in a large frying pan over medium-high heat. Quickly brown the eggplant slices on each side.

3.		Place a layer of the eggplant slices in 23x30cm baking 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.

4.		In a small bowl, stir together the breadcrumbs and extra olive oil. Season with salt and pepper. Spread in a layer over the vegetables.

5.		Bake for 25 to 30 minutes or until the top is golden brown and the eggplant is tender.

Nutrition

Energy 1388.67 kJ
Total Fat 19 g
Saturated Fat 2.7 g
Salt 445.9 mg
Total Carbs 37 g
Fibre 5.6 g
Protein 6 g
Sugar 11.8 g

My Review:

Printed from Allrecipes.com.au 2/09/2010