Baked Eggplant Casserole

1. 1

   Heat oven to 325F (160C).

2. 2

   Peel eggplant and cut in cubes.

3. 3

   Cook for 5 minutes in boiling salted water to cover.

4. 4

   Drain and set aside.

5. 5

   Mix barbecue sauce and minced onion.

6. 6

   Let stand for 5 minutes.

7. 7

   Immerse 2 large tomatoes in boiling water for 2 minutes.

8. 8

   Drain and remove skin, then slice thin.

9. 9

   Fold together barbecue sauce, eggplant, garlic and parsley.

10. 10

    Spoon 13 into 1 1/2 quart casserole.

11. 11

    Top with layer of 1/2 of tomato slices.

12. 12

    Repeat and end with eggplant layer.

13. 13

    Mix bread crumbs, melted margarine and grated Parmesan cheese.

14. 14

    Sprinkle over eggplant.

15. 15

    Bake for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.