Eggplant and Tomato Casserole
1 medium eggplant, sliced into 1/4 inch rounds (or use several small eggplants)
salt to taste
1 small onion, halved and sliced
3 TBS olive oil
1/4 cup balsamic vinegar
2 TBS olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste
4 medium tomatoes, sliced
Preheat oven to 350 degrees. Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid. Heat 3 TBS olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side. Place a layer of 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 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.
From allrecipes.com