Balsamic Eggplant (Aubergine) Casserole

Name: Balsamic Eggplant (Aubergine) Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 large eggplant; 2 bell peppers, chopped; 1 medium onion, chopped; 1 medium zucchini, sliced; 2 medium tomatoes, sliced; 1 1/2 cups breadcrumbs; 1/4 cup balsamic vinegar; 8 garlic cloves, minced; 2 cups pasta sauce; italian seasoning (or dried oregano, basil, etc.); 2 cups mozzarella cheese, shredded

(1)

Recipe by Ellee

Best and easiest eggplant dish I've found to date (and I've tried many)! You do not need to add all the specific veggies on top - use what is in fridge.

READY IN: 1hr 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

large eggplant
2

bell peppers, chopped
1

medium onion, chopped
1

medium zucchini, sliced
2

medium tomatoes, sliced
1 ¹⁄₂

cups breadcrumbs
¹⁄₄

cup balsamic vinegar
8

garlic cloves, minced
2

cups pasta sauce
italian seasoning (or dried oregano, basil, etc.)
2

cups mozzarella cheese, shredded

DIRECTIONS

Slice eggplant into 1/4 inch rounds and place on a microwave safe plate.
Sprinkle with balsamic vinegar and microwave for 6 - 7 minutes to soften.
Mix spices with breadcrumbs. Coat each eggplant slice in mixture. Place in large glass baking dish.
Cover with chopped peppers, sliced zucchini, sliced tomatoes, onion, & garlic. Pour spaghetti sauce over top and sprinkle with oregano and cheese.
Bake 1 hour at 350°.

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