Baked Eggplant Casserole

* Exported from MasterCook *

Baked Eggplant Casserole

Recipe By : Source Unknown
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Eggplant
Side Dishes Tomatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds eggplant -- peeled, cubed 1 1/2"
1/2 cup bottled barbecue sauce
1 tablespoon instant minced onion
2 large tomatoes
1 clove garlic -- minced
1 tablespoon chopped parsley
1/3 cup fine dry bread crumbs
2 tablespoons melted margarine
1/4 cup grated Parmesan cheese

Heat oven to 325 F. Peel eggplant and cut in cubes. Cook for 5 minutes in
boiling salted water to cover. Drain and set aside. Mix barbecue sauce and
minced onion. Let stand for 5 minutes. Immerse 2 large tomatoes in boiling
water for 2 minutes. Drain and remove skin, then slice thin. Fold together
barbecue sauce, eggplant, garlic and parsley. Spoon 1/3 into 1 1/2 quart
casserole. Top with layer of 1/2 of tomato slices. Repeat and end with
eggplant layer. Mix bread crumbs, melted margarine and grated Parmesan
cheese. Sprinkle over eggplant. Bake for 45 minutes.
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