Baked Eggplant Parmesan Casserole

Ingredients

• 1 young eggplant, peeled and diced
• ½ cup water
• 2 onions, chopped
• 2 tablespoons butter, divided
• Salt and pepper to taste
• 1 tablespoon minced parsley
• 1 tablespoon vinegar
• Breadcrumbs for topping

Method

1. 1 Simmer diced eggplant in boiling water for 10-15 minutes. Drain and press out excess liquid.
2. 2 Fry chopped onions in 1 tablespoon butter. Add eggplant, salt, pepper, parsley, and vinegar.
3. 3 Transfer mixture to a baking dish. Cover with breadcrumbs and dot with remaining butter.
4. 4 Bake at 350°F for 25 minutes until golden and heated through.