Instructions: 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.

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