Aubergines a la Toulousaine (Eggplant A La Toulouse)

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Top-ranked recipe named "Aubergines a la Toulousaine (Eggplant A La Toulouse)"

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Try this Aubergines a la Toulousaine (Eggplant A La Toulouse) recipe, or contribute your own. "Vegetables" and "Vegetarian" are two tags used to describe Aubergines a la Toulousaine (Eggplant A La Toulouse).


Ingredients

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

Original recipe makes 4 Servings

Servings  

Preparation

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

Calories Per Serving: 173 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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