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!
1 medium eggplant, sliced into 1/2 cm 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
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Preheat the oven to 180 degrees C. Sprinkle the eggplant slices with salt, and let stand for about 10 minutes in a colander placed in the sink so that the eggplants bitter liquid drains away.
Heat the olive oil in a large frying pan over medium-high heat. Quickly brown the eggplant slices on each side.
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.
In a small bowl, stir together the breadcrumbs and extra olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
Bake for 25 to 30 minutes or until the top is golden brown and the eggplant is tender.
Loved this. I added 2 zucchinis since I only had 3 tomatoes. Pre cooked the eggplant and zucchinis using my cafe press sandwich maker. Heaps quicker since it cooks both sides at once and you only need a light spray of oil. I then layered up the eggplant, zucchini, red onion and tomato. I added 2 crushed cloves of garlic as well and used polenta as suggested by Feli.
Was a big hit with everyone who ate it and will defintely be made again. Highly recommend. - 12 Feb 2012