Casserole Treasury/ 1969

Baked Eggplant
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 1-1/2 pound eggplant 1/2 cup bottled barbecue sauce 1 tablespoon instant minced onion
2 large tomatoes 1 clove garlic, minced 1 tablespoon chopped parsley
2 tablespoons melted butter or margarine 1/3 cup fine dry bread crumbs 1/4 cup grated Parmesan cheese



1 Heat oven to 325 F. Peel eggplant and dice into 1-1/2 inch cubes. Cook 10 minutes in boiling salted water to cover. Drain. Mix barbecue sauce and onion together; let stand 5 mintues. Immerse tomatoes in boiling water for 2 minutes. Drain and remove skin; cut into thin slices. Fold together barbecue sauce mixture, eggplant, garlic and parsley. Spoon a third of the eggplant mixture into a 1-1/2 quart casserole. Top with a layer of half the tomato slices. Repeat layers and end with eggplant layer. Mix butter, bread crumbs and Parmesan cheese; sprinkle over eggplant. Bake 45 minutes.

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