Eggplant (Aubergine) , Onion and Tomato Casserole

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“This is one of Rozanne Gold's recipes, but I think I got it off Arthur Schwartz's website. It's great for a summer barbecue, as long as you can get away from the oven while it cooks.”
3hrs 15mins

Ingredients Nutrition


  1. Slice all the vegetables very thin.
  2. In a rectangular baking dish, put a layer of onions, eggplant, tomatoes.
  3. Sprinkle the layer with herbs, basil, salt and pepper.
  4. Continue layering, with the last layer being onion.
  5. Pour oil over vegetables.
  6. Bake at 300 degrees for about 3 hours; you may need more time.
  7. As it bakes, press down on the vegetables every half hour or so; remove excess liquid with a baster.
  8. Vegetables will reduce in volume, and onions on top should be well caramelized when done.
  9. Cool, and cut into squares to serve.

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