Baked Eggplant Casserole

Directions

Heat oven to 325℉ (160℃).

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 ⅓ into 1½ quart casserole.

Top with layer of ½ 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.