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Baked Eggplant Casserole
Date added: December 11, 2007
- Servings: 4 change
- Calories per serving: 152
- Prep time: 30
- Cook time: 55
Ingredients
- 1 1/2 pound eggplant peeled, cubed 1 1/2
- 1/2 cup sauce, barbecue
- 1 tbsp instant minced onion
- 2 large tomatoes
- 1 clove garlic minced
- 1 tbsp parsley chopped
- 3/10 cup fine dry bread crumbs
- 2 tbsp margarine melted
- 1/4 cup cheese, parmesan, grated
Recipe Method
1. 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.
2. 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.
3. 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.
4. Mix bread crumbs, melted margarine and grated Parmesan cheese. Sprinkle over eggplant. Bake for 45 minutes
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 152 | 8% |
| Fat 8g | 12% |
| Cholesterol 4mg | 1% |
| Sodium 495mg | 21% |
| Carbohydrates 19g | 8% |
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