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Avignon Tomato and Eggplant casserole

This is a recipe I have tried from another friend from Group recipes. My friend is of Italian origin but lives in the U.S.A. and is in the catering business. I asked Crystal if she knew anything about this recipe, which used to be her grandmother’s, but unfortunately her late nonna, did not leave any information with the recipes she had left her. As Avignon is near the Italian borders, Chef assumes that maybe because of historical ties the recipe was originally from Avignon.

This recipe appealed to me as soon as I saw it, so I decided that I should give it a try. However, I prepared something else as well in order to try it as a side dish first because I wasn’t sure if my children would like it. However, as we all enjoyed it very much, I wanted to share it with you. The only thing I changed was to add myzithra cheese instead of parmesan, the only reason being that I didn’t have any parmesan at home.

Here are some Flavors of Italy

A tasty and filling vegetarian main dish.

Serves: 4

Preparation time: 45 minutes

Baking time: 30 minutes


1 large eggplant
salt to taste
1/2 cup flour
1/4 cup olive oil
4 medium sized tomatoes, skinned, seeded, and diced
2 cloves garlic, minced
1/2 tsp sugar
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
black pepper to taste
1 and 1/2 spoonful melted butter


Preheat oven to 180 degrees C.

Remove stem and skin eggplant, and cut it crosswise into 1 cm thick slices.

Lay the round slices in a single layer on a plate, sprinkle liberally with salt, and set aside for about 30 minutes to allow the salt to draw out excess moisture.

Wipe salt and excess moisture from eggplant, and dredge in flour.

In wide skillet, heat all but 1 spoonful oil, and fry eggplant, turning once, until browned on both sides. Remove from heat.

In the same skillet, heat the remaining spoonful oil and add the tomatoes, garlic, and sugar.

Cook for approximately five minutes. Add 1 spoonful bread crumbs with salt and black pepper. (Be careful not to add too much salt, as there is still some salt on the eggplants).

In a casserole dish, arrange eggplants and tomatoes, beginning with eggplants on the bottom, and ending with tomatoes on the top.

Combine the remaining bread crumbs with the Parmesan cheese and sprinkle on top. Dribble the melted butter over the casserole.

Bake for 30 minutes, or until the bread crumb and cheese topping is browned.

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6 Responses

  1. Marta

    Lovely blog and lovely recipes. I’ll read you carefully. Send me an email (misfogones (at) gmail.com ) and I’ll try to send you the roses recipe in English



  2. Ivy

    Thanks Marta, my e-mail is recipesandadvice@gmail.com. Your blog is great as well.

  3. Cynthia

    Oh yes, Ivy, I can see how delicious this dish would be. It is only recently that I have been experiementing with other eggplant dishes 🙂

  4. Peter M

    Ivy, I’m always pleased when I read of new dishes like this Avignon.

    I’ve bookmarked for future tasting.

    Next time, “rixai Kefalotyri”!

  5. Ivy

    Hi Cynthia, have another eggplant meze ready with feta. Shall post it soon.
    Hi Peter, you are right kefalotyri would also be perfect for this dish. By the way the “nistisimo” I told you yesterday was meant for this dish.

  6. JennDZ - The Leftover Queen

    Oh boy! That does look good. How can you go wrong with eggplant, anyway?