Vegan Eggplant and Tomato Casserole

Vegan Eggplant and Tomato Casserole

60saves
50min


53 people made this

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!

LPATTERSON1978

Ingredients
Serves: 4 

  • 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

Directions
Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. 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.
  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.

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Reviews (3)

hungry_vegan
6

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

livlailaandbella
5

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

feli
by
4

Used different ingredients. I used polenta rather than breadcrumbs because som many commercial bradcrumbs are not entirely vegan - 19 Jan 2009

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