Vegan Eggplant and Tomato Casserole

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    Vegan Eggplant and Tomato Casserole

    Vegan Eggplant and Tomato Casserole

    (48)
    50min


    55 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!

    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 and Ratings
    Global Ratings:
    (48)

    Reviews in English (50)

    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

    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

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    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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