Looking for a delicious and versatile vegetarian, vegan, and dairy-free dish that's perfect for any occasion? Look no further than this Eggplant and Tomato Casserole! This mouthwatering recipe is not only easy to make, but it's also packed with flavor and texture, making it a crowd-pleaser for any gathering.
With a base of tender, salt-seasoned eggplant slices, this casserole is layered with juicy tomatoes and sweet onions, creating a symphony of taste that will delight your taste buds. The secret ingredient that ties it all together is a drizzle of balsamic vinegar, adding a tangy depth that elevates this dish to new heights.
To ensure a crispy, golden-brown finish, a topping of breadcrumbs and olive oil is generously sprinkled over the layers of vegetables. Baked to perfection in a casserole dish, this dish is ready in just 50 minutes, making it a fantastic option for busy weeknights or last-minute entertaining.
Serve this Eggplant and Tomato Casserole as a side dish, antipasti, starter, or snack, and watch as it disappears from the table in no time. With only 240 calories per serving, it's a guilt-free indulgence that you can enjoy without worry. So why wait? Dive into the world of Mediterranean-inspired cuisine and give this delectable recipe a try today!
