*  Exported from  MasterCook  *
 
                          Baked Eggplant Casserole
 
 Recipe By     : Source Unknown
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheese                           Eggplant
                 Side Dishes                      Tomatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        eggplant -- peeled, cubed 1 1/2
      1/2  cup           bottled barbecue sauce
    1      tablespoon    instant minced onion
    2      large         tomatoes
    1      clove         garlic -- minced
    1      tablespoon    chopped parsley
      1/3  cup           fine dry bread crumbs
    2      tablespoons   melted margarine
      1/4  cup           grated Parmesan cheese
 
 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. 
 MC formatting by bobbi744@sojourn.com
 
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