Eggplant and Tomato Casserole ever so slightly adapted
1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
1 small onion, halved and sliced
4 medium tomatoes, sliced
1/4 cup balsamic vinegar
2 tablespoons olive oil
salt and pepper to taste
1.Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
3.Place a layer of the eggplant slices in an 8 inch square baking dish or casserole 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 everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
4.Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Here we are, thinking about Meatless Mondays. I thank all of you who have participated and the many of you who come back week after week with recipes worthy of kings. OK, I am getting a bit silly. They are all worthy of us, the foodies, in this world, who can discriminate between good and best.
I enjoy looking through these, each week, and more so, I want to make them. It is because of you that I have discovered that meatless meals are versatile and delicious.
Linked to Two for Tuesdays Tuesday Twister Real Food Wednesdays