Eggplant Parmigiana (Version 2)

This, Dollinks, is an eggplant. It looks like a zucchini in disguise. 

Eggplant. Not a zucchini.

This is a sliced eggplant. Not much prettier.

Sliced eggplant. Still not a zucchini.

But this, Dollinks, is what you can do with it! 

Eggplant Parmigiana: Dig in, Dollinks!

Eggplant Parmigiana (Version 2):

1 medium eggplant 

1 c. (250 mL) ketchup

1/3 c. (80 mL) spicy barbecue sauce (see Note)

1/4 c. (60 mL) parsley flakes

1/2 c. (125 mL) grated mozzarella cheese

1/4 c. (60 mL) Parmesan cheese

Preheat oven to 375 deg. F. Spray-grease a 7 in. x 11 in. (1L) baking dish. Peel eggplant, slicing into 1/4-in. (0.7 cm) pieces. Overlap single layer of eggplant slices at bottom of casserole. Combine ketchup, barbecue sauce, and parsley flakes. Brush generously over first layer of eggplant slices. Repeat layering and brushing until eggplant and sauce are entirely used up. Combine grated mozzarella and Parmesan. Sprinkle with cheeses. Bake 20-to-30 min., until eggplant is tender. Serves 4-to-6. This dish should be consumed the day it’s served. It doesn’t freeze or keep well. 

Note: This is the time of year to have Ron’s BBQ Sauce on hand! Not only is it great on the grill, but it’s perfect in this dish! 

Further Note: Eggplant is out-of-this-world-delicious in the appetizer enticingly called Baba Ganoush. 

Eggplant lover? Be sure to try Eggplant Parmigiana (Version 1)!