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!
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
Made it healthier. I lightly sprayed the eggplant with cooking spray before frying, and didnt use any of the extra oil. Layered with tomato paste instead of tomatoes, richer flavour. - 07 Jun 2009
Used different ingredients. I used polenta rather than breadcrumbs because som many commercial bradcrumbs are not entirely vegan - 19 Jan 2009