Baked Eggplant Casserole Recipe
Servings: 6
Ingredients
- 1 1/2 lb eggplant peeled, cubed 1 1/2"
- 1/2 c. bottled barbecue sauce
- 1 Tbsp. dry onions
- 2 lrg tomatoes
- 1 x clove garlic chopped
- 1 Tbsp. minced parsley
- 1/3 c. fine dry bread crumbs
- 2 Tbsp. reduced-calorie margarine melted
- 1/4 c. grated Parmesan cheese
Directions
- Heat oven to 325 F. Peel eggplant and cut in cubes. Cook for 5 min in boiling salted water to cover. Drain and set aside. Mix barbecue sauce and chopped onion. Let stand for 5 min. Immerse 2 large tomatoes in boiling water for 2 min. Drain and remove skin, then slice thin. Fold together barbecue sauce, eggplant, garlic and parsley. Spoon 1/3 into 1 1/2 qt 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 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 140 | |
| Calories from Fat 50 | 36% |
| Total Fat 5.63g | 7% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.7g | |
| Cholesterol 4mg | 1% |
| Sodium 390mg | 16% |
| Potassium 411mg | 12% |
| Total Carbs 19.79g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 9.52g | 6% |
| Protein 3.89g | 6% |
