Try this Aubergines a la Toulousaine (Eggplant A La Toulouse) recipe, or contribute your own.
Suggest a better descriptionCut 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
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Serving Size: 1 Serving (176g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 173 | ||
Calories from Fat: 70 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 242.4mg | 8 % | |
Potassium 360.4mg | 9 % | |
Total Carbohydrate 22.5g | 7 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 17.1g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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