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1 casserole
suggest servings
| 1 1/2 | pounds | eggplant | cubed 1 1/2 inch |
| 1/2 | cup | barbecue sauce | bottled |
| 1 | tablespoon | onion, dried flakes | |
| 2 | large | tomatoes | |
| 1 | clove | garlic | minced |
| 1 | tablespoon | parsley leaves | chopped |
| 1/3 | cup | bread crumbs | fine, dry |
| 2 | tablespoons | margarine | melted |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | grated |
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.
| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 595mg | 25% |
| Total Carbohydrate 33.0g | 11% |
| Dietary Fiber 8.0g | 31% |
| Sugars 16.0g | |
| Protein 6.0g | 13% |
| Vitamin A | 24% | Vitamin C | 30% | |
| Calcium | 12% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The other day I was at the office of a well known shipping company furious at their failure to locate my package. Finally my patience had reached its end and I stormed out empty handed. Angry and hungry, I made my way to a nearby ...
Fabulous! Each time I travel to or through San Antonio I eat at Paesano's restaurant and always "shrimp paesano". Was delighted to run across this recipe and vouch that it is the same as is served in the restaurant. Wonderful with pasta, green salad and crusty italian bread!
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