Baked Eggplant Casserole

1. 1

   Heat oven to 325u00b0.

2. 2

   Peel eggplant and dice into 1 1/2-inch cubes.

3. 3

   Cook 10 minutes in boiling salted water to cover over moderate heat (about 250u00b0).

4. 4

   Drain.

5. 5

   Immerse tomatoes in boiling water for 2 minutes.

6. 6

   Drain and remove skin; cut into thin slices. Fold together barbecue sauce, eggplant, garlic and parsley.

7. 7

   Spoon a third of the eggplant mixture into a 1 1/2-quart casserole.

8. 8

   Top with a layer of half the tomato slices.

9. 9

   Repeat layers and end with eggplant layer.

10. 10

    Mix butter, bread crumbs and Parmesan cheese; sprinkle over eggplant.

11. 11

    Bake 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.