Aegean Eggplant Aubergine Tomato Orzo Casserole Recipes
EGGPLANT AND TOMATO CASSEROLE
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
Provided by LPATTERSON1978
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
- 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.
- Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g
TOMATO-EGGPLANT (AUBERGINE) CASSEROLE
Make and share this Tomato-Eggplant (Aubergine) Casserole recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice eggplant, peel and put into boiling salted water immediately.
- Boil about 10 minutes until tender.
- Drain and return to pan and mash.
- Blend in butter, eggs, pepper, onion, oregano and cracker crumbs.
- Add the grated cheese.
- Pour into buttered casserole and cover with the tomato slices.
- Sprinkle top with additional cheese.
- Bake at 375 degrees until lightly browned on top.
Nutrition Facts : Calories 265.9, Fat 13.6, SaturatedFat 7.5, Cholesterol 135.8, Sodium 173.9, Carbohydrate 26.9, Fiber 5.6, Sugar 4.4, Protein 10.4
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