Baked Eggplant Casserole

Baked Eggplant Casserole

Recipe By : Source Unknown

6 Preparation Time :

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

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 5 minutes. Immerse

2 large tomatoes in boiling

water for 2 minutes. Drain and remove skin, then slice thin. Fold together

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

45 minutes. MC formatting by bobbi