Baked Eggplant Casserole

• 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

1. Heat oven to 325u0b0.
2. Peel eggplant and dice into 1 1/2-inch cubes.
3. Cook 10 minutes in boiling salted water to cover over moderate heat (about 250u0b0).
4. Drain.
5. Immerse tomatoes in boiling water for 2 minutes.
6. Drain and remove skin; cut into thin slices. Fold together barbecue sauce, eggplant, garlic and parsley.
7. Spoon a third of the eggplant mixture into a 1 1/2-quart casserole.
8. Top with a layer of half the tomato slices.
9. Repeat layers and end with eggplant layer.
10. Mix butter, bread crumbs and Parmesan cheese; sprinkle over eggplant.
11. Bake 45 minutes.
12. Serves 6.

eggplant, tomatoes, barbecue sauce, clove garlic, parsley, butter, bread crumbs, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993545 (may not work)