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!

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
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste

PREP 20 COOK 30 Total 50 min

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.