Menu Enter a recipe name, ingredient, keyword...

Eggplant and Tomato Casserole


An easy Caribbean eggplant casserole recipe with cheese and a bread crumb topping.

Google Ads
Rate this recipe 4.6/5 (16 Votes)


  • 3 Small eggplants
  • 4 tomatoes
  • 1 oz. olive oil
  • 3 ozs. breadcrumbs
  • 2 ozs grated cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp grated onion


Preparation time 15mins
Cooking time 35mins


Step 1

Cut eggplant into slices. Sprinkle with salt in a colander and allow to stand for about 20 minutes. Put tomatoes in bowl and pour boiling water over them. Allow to stand for one minute, rinse and peel. Cut into 1/4″ slices.

Cover bottom of your skillet with Olive oil and fry tomatoes lightly. Drain eggplant slices. dry and fry it in margarine until brown. Arrange the eggplant and tomato in a dish.

Fry breadcrumbs until browned, add cheese. stirring all the time. Put Crumbs on top of vegetable. Garnish with parsley and serve immediately.

You'll also love

Review this recipe

Roasted Eggplant and Chickpea Soup Low Carb Pizza-Stuffed Eggplants