Aubergines a la Toulousaine (Eggplant A La Toulouse)

4 Servings

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Aubergines a la Toulousaine (Eggplant A La Toulouse) Ingredients

1 md Eggplant	2 tb Snipped parsley
1/4 c Salad oil	1 cl Garlic
3 lg Tomatoes; peeled	1 tb Salad oil
2 c Fresh bread cubes	1/4 c Grated Parmesan cheese

Instructions for Aubergines a la Toulousaine (Eggplant A La Toulouse)

Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper towels; sprinkle each generously with salt. let stand for 30 minutes; then blot dry with paper towels. Start heating oven to 400 deg. F. Saute eggplant in 1/4 cup salad oil until golden. Add more oils as needed. Cut tomatoes into 1/2-inch thick slices; saute in same skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese. Toss well. Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender. Posted to Bakery-Shoppe Digest V1 #233 by xanthia@idirect.com (Xanthia) on Sep 13, 1997

Main Ingredient: VegetablesCuisine: French