Eggplant (Aubergine) - Tomato Casserole

Total Time
50mins
Prep 15 mins
Cook 35 mins

This is a simple and easy dish to prepare. Some chili flakes or tabasco wouldn't hurt either.

Ingredients Nutrition

Directions

  1. Cook onion and eggplant in butter until golden brown.
  2. Add tomatoes, salt, pepper and mix thouroughly.
  3. Pour into casserole.
  4. Top with crumbs.
  5. Bake at 350 for 30 minutes.

Reviews

(7)
Most Helpful

This has just got to be the best recipe for eggplant and tomatoes anywhere! This dish is so incredibly. All of the ingredients harmonize with each other. They do not overpower, but they blend. The texture is firm and not mushy as with other dishes with tomatoes. Tebo, you really have a wonderful recipe here. Thank you so very much for sharing it with us. I will definately use this one as "my all-time favorite".

Miss Annie September 25, 2002

I did this exactly as the instructions, and it was very bland. I adore eggplant, but this one is missing something for me. Sorry. I was really hoping I'd like it.

~Bliss~ October 14, 2007

Made this last night exactly as written and loved it!! Only change for next time is I'll probably add a few cloves of garlic for personal preference and to use french fried onions for the top instead of the cornflakes. Definately a keeper recipe! Thanks!

DeeVaFoodie October 03, 2007

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