Recipe Photo
Recipe Photo
Bookmark and Share

Baked Eggplant Casserole

Yields:1 casserole
Rate this Recipe
Recipe Cooking TimePreparation20 minutes
Cooking60 minutes
Ready In90 minutes
Recipe Photos Be the first to add a photo of this recipe!

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.

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Member Review

****

Mexican Fudge

I have been looking for this recipe for months! It is the greatest.