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Eggplant and Tomato Casserole

Eggplant and Tomato Casserole Recipe

  • 1 medium eggplant, sliced into 1/4 inch rounds
  • salt to taste
  • 3 tablespoons olive oil
  • 1 small onion, halved and sliced
  • 4 medium tomatoes, sliced
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 cup dry bread crumbs for topping
  • salt and pepper to taste
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 329
Total Fat 18.8g
Saturated Fat 2.7g
Cholesterol 0mg
Sodium 406mg
Total Carbohydrate 36.1g
Dietary Fiber 6.2g
Sugars 12.3g
Protein 6.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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