Eggplant & Tomato Casserole Recipe – a delicious recipe with eggplant, onion, tomatoes, Flour, Extra virgin olive oil, basil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Peel the eggplant and cut into 1/2"" slices.", "Peel and slice the onion and tomatoes.", "Dip the eggplant slices in flour seasoned with salt and pepper and saute/fry quickly in warm oil; or possibly oil and butter mixed, till browned on both sides.", "Saute/fry the onion slices quickly.", "Oil or possibly grease a casserole and put a layer of the browned eggplant slices in the bottom.", "Top with a layer of onion and then a layer of sliced tomatoes.", "Season with salt and pepper and a healthy pinch of basil.", "Repeat the layers till all the ingredients are used.", "Top with crumbs and grated Parmesan cheese mixed and pour the oil and butter from the skillet over the casserole.", "Add in more oil or possibly butter if it seems too dry.", "Bake in a casserole in a 350 degree oven for 20 to 30 min or possibly till browned on top and done through."]
191
kcal
Calories
9
g
Fat
16
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 lbs. eggplant, 1 lg. onion, 2 med. tomatoes, Flour, and more.
Yes, Eggplant & Tomato Casserole Recipe falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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