About this recipe:Layers of aubergine, tomatoes and red onion are topped with breadcrumbs and baked to make a delicious vegetable side dish. You can top with grated cheese, if you like.
1 medium aubergine, sliced into 1/2 cm rounds
salt to taste
3 tablespoons olive oil
1 small red onion, halved and sliced
4 medium tomatoes, sliced
4 tablespoons balsamic vinegar
2 tablespoons olive oil
50g dried breadcrumbs for topping
salt and freshly ground black pepper to taste
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 180 C / Gas mark 4. Sprinkle the aubergine slices with salt, and let stand for about 10 minutes in a colander placed in the sink to remove some of the water.
Heat 3 tablespoons of olive oil in a large frying pan over medium-high heat. Quickly brown the aubergine slices on each side.
Place a layer of the aubergine slices in a baking dish. Place some tomato slices over the aubergine, and then a few slices of onion. Repeat layers until you run out of aubergine. Sprinkle balsamic vinegar over the top.
In a small bowl, stir together the breadcrumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
Bake for 25 to 30 minutes in preheated oven, until the top is golden brown and the aubergine is tender.