Eggplant and Tomato Casserole

Ingredients

• 0.3 cup balsamic vinegar 
• 1 cup breadcrumbs dry for topping
• 1 medium eggplant sliced into 1/4 inch rounds
• 2 tablespoons olive oil 
• 1 small onion halved sliced
• 4 servings salt to taste
• 4 servings salt and pepper to taste
• 4 medium tomatoes sliced

Equipment

• bowl
• frying pan
• oven
• baking pan
• casserole dish

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes.
2. Drain off liquid.
3. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
4. Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish.
5. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant.
6. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper.
7. Spread in a layer over the vegetables.
8. Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.