Aubergine and Tomato Casserole

    (50)
    50 mins

    This is a delicious, easy-to-make, vegan casserole! Aubergines, 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!


    46 people made this

    Ingredients
    Serves: 4 

    • 1 medium aubergine, 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

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

    1. Preheat the oven to 180 C. Sprinkle the aubergine slices with salt, and let stand for about 10 minutes in a colander placed in the sink so that the aubergine's bitter liquid drains away.
    2. Heat the olive oil in a large frying pan over medium-high heat. Quickly brown the aubergine slices on each side.
    3. Place a layer of the aubergine slices in 23x30cm baking dish. Place some tomato slices over the aubergine, and then a few slices of onion. Repeat layers until you run out of aubergine. 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 aubergine is tender.

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    Reviews and ratings
    Global ratings:
    (50)

    Reviews in English (43)

    by
    73

    we absolutly looved this recipie!!!! but we did make some changes... i did not use balsamic vinegar. i also added some cheese, italian seasoning, garlic salt and pepper. i also layered it twice in this order: eggplant,onion,tomatoes,cheese,breadcrumbs,spices...repeat. i will be making this dish often!  -  24 Aug 2008  (Review from Allrecipes US | Canada)

    by
    41

    Ok, so I really changed this recipe. I put bread crumbs and cheese on top over every level of the eggplant. I also used white wine in place of the vinegar. My husband thought it was "incredable".  -  04 Sep 2007  (Review from Allrecipes US | Canada)

    by
    37

    This was excellent! I'm surprised the previous reviews have not been 5 stars. Definitely, an all-time favorite now! To reduce the fat, I baked the eggplant slices rather than frying them in oil. I also separated the half rings of onion when I layered them. I used homemade Italian-style breadcrumbs, too. I chose to serve it on the cool size of room temperature--perfect!  -  11 Dec 2004  (Review from Allrecipes US | Canada)

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