Eggplant (Aubergine) - Tomato Casserole

This has just got to be the best recipe for eggplant and tomatoes anywhere! This dish is so incredibly. All of the ingredients harmonize with each other. They do not overpower, but they blend. The texture is firm and not mushy as with other dishes with tomatoes. Tebo, you really have a wonderful recipe here. Thank you so very much for sharing it with us. I will definately use this one as "my all-time favorite".

I did this exactly as the instructions, and it was very bland. I adore eggplant, but this one is missing something for me. Sorry. I was really hoping I'd like it.

Made this last night exactly as written and loved it!! Only change for next time is I'll probably add a few cloves of garlic for personal preference and to use french fried onions for the top instead of the cornflakes. Definately a keeper recipe! Thanks!

I love eggplant, onions and tomatoes, so it was no hardship for me to sub 1 medium eggplant for the 2 small- and at that it barely fit into my largest saute pan. I did have to add a teaspoon or so of olive oil since the butter was not quite enough, and since we don't eat cereal, I planned to use Italian breadcrumbs, but they were too old and I ended up using Ritz crumbs, which worked just fine. next time I will add 1/2-1 teaspoon of Italian seasoning when I add the salt and pepper, and a clove of garlic as well. I think I may also try preparing as directed, but pouring over 3-4 beaten eggs to make a fritatta. Liked this a lot!!! Thanks for posting another veggie dish for my collection!

Wonderful recipe! I've never had eggplant before and decided to make something with it for dinner. I had one huge eggplant to work with so I guess-timated the amount needed for the dish. Also, I didn't have a can of tomatoes, so I substitued 2 large fresh ones. It turned out really well. This was served over pasta for my hubby and I. Thank you for sharing this recipe!!