Baked Eggplant Casserole

90 minutes Prep: 20 minutes Cook: 60 minutes

221 calories per serving view nutrition facts

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 9.0g	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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