Baked Eggplant Casserole
Yield
1 casserolePrep
20 minCook
60 minReady
90 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
eggplant
cubed 1 1/2 inch |
|
| ½ | cup |
barbecue sauce
bottled |
|
| 1 | tablespoon |
onion, dried flakes
|
|
| 2 | large |
tomatoes
|
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ⅓ | cup |
bread crumbs
fine, dry |
|
| 2 | tablespoons |
margarine
melted |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
eggplant
cubed 1 1/2 inch |
|
| 118 | ml |
barbecue sauce
bottled |
|
| 15 | ml |
onion, dried flakes
|
|
| 2 | large |
tomatoes
|
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
parsley leaves
chopped |
|
| 79 | ml |
bread crumbs
fine, dry |
|
| 3E+1 | ml |
margarine
melted |
|
| 59 | ml |
Parmesan cheese
grated |
|
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.
