Baked Eggplant Casserole

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Time to Prepare this Recipe 90 minutes Prep: 20 minutes Cook: 60 minutes
Calories Per Serving and Nutrition Information 221 calories per serving view nutrition facts
# of servings this recipe makes 1 casserole suggest servings
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Ingredients

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

Directions

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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Nutrition Facts

Serving Size 318g
Amount per Serving
Calories 221 35% of calories from fat
% Daily Value*
Total Fat 9.0g13%
 Saturated Fat 2.0g11%
 Trans Fat 0.0g
Cholesterol 6mg2%
Sodium 595mg25%
Total Carbohydrate 33.0g11%
 Dietary Fiber 8.0g31%
 Sugars 16.0g
Protein 6.0g13%
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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