Layered Eggplant and Tomato Casserole

Follow our step-by-step guide on how to make Layered Eggplant and Tomato Casserole.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   While the oven warms up, take your eggplant slices and sprinkle them generously with salt.

3. Step 3

   Let them sit for about 10 minutes; this little trick helps draw out excess moisture, making your dish even more delicious.

4. Step 4

   After the time is up, simply drain the liquid that has accumulated.

5. Step 5

   Next, grab a large skillet and heat up 3 tablespoons of olive oil over medium-high heat.

6. Step 6

   Once the oil is shimmering, add the eggplant slices and give them a quick sear, browning them on both sides for that perfect flavor.

7. Step 7

   Now, it’s time to assemble your masterpiece! In an 8-inch square baking dish, start layering the eggplant slices, followed by a vibrant layer of fresh tomato slices and a few thin onion slices.

8. Step 8

   Keep repeating these layers until you’ve used up all your ingredients, making sure to finish with a beautiful layer of tomatoes on top.

9. Step 9

   To add a touch of tangy goodness, drizzle balsamic vinegar evenly over the layered vegetables.

10. Step 10

    In a small bowl, combine the remaining 2 tablespoons of olive oil with dry bread crumbs, seasoning it with a pinch of salt and pepper to taste.

11. Step 11

    This mixture will create a delightful topping, so spread it evenly over the casserole.

12. Step 12

    Now, pop your dish into the preheated oven and let it bake for 25 to 30 minutes.

13. Step 13

    You’ll know it’s ready when the eggplant is tender and the topping has turned a lovely golden brown.

14. Step 14

    Enjoy the wonderful aroma filling your kitchen as you await this comforting dish!.