Aegean Eggplant Aubergine Tomato Orzo Casserole Recipes

EGGPLANT AND TOMATO CASSEROLE

Eggplant and Tomato Casserole image

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

Ingredients

1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
3 tablespoons olive oil
1 small onion, halved and sliced
4 medium tomatoes, sliced
¼ cup balsamic vinegar
2 tablespoons olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste

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

Tomato-Eggplant (Aubergine) Casserole image

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

Ingredients

1 medium eggplant
boiling salt water
2 tablespoons butter
2 eggs, beaten
black pepper
1 teaspoon finely chopped onion
1/2 teaspoon oregano
3/4 cup cracker crumb
1/2 cup grated cheddar cheese
6 slices tomatoes
cheddar cheese

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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