Baked Eggplant Casserole

Yields:	1 casserole
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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.

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