About this recipe: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!
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.
Heat the olive oil in a large frying pan over medium-high heat. Quickly brown the aubergine slices on each side.
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.
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 aubergine is tender.