Baked Eggplant Casserole
Baked Eggplant Casserole is an moderately easy dinner. Made with 1 (1 1/2 lb.) eggplant, 2 large tomatoes, 1/2 c. bottled barbecue sauce, 1 clove garlic, minced and 1 tbsp. chopped parsley, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
Heat oven to 325°.
Peel eggplant and dice into 1 1/2-inch cubes.
Cook 10 minutes in boiling salted water to cover over moderate heat (about 250°).
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.
🍷 Perfect Pairings
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