Baked Eggplant Casserole - cooking recipe

Ingredients

1 (1 1/2 lb.) eggplant
2 large tomatoes
1/2 c. bottled barbecue sauce
1 clove garlic, minced
1 Tbsp. chopped parsley
2 Tbsp. melted butter
1/3 c. dry bread crumbs
1/4 c. grated Parmesan cheese

Preparation

Heat oven to 325\u00b0.
Peel eggplant and dice into 1 1/2-inch cubes.
Cook 10 minutes in boiling salted water to cover over moderate heat (about 250\u00b0).
Drain.
Immerse tomatoes in boiling water for 2 minutes.
Drain and remove skin; cut into thin slices. Fold together barbecue sauce, 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.
Serves 6.