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