Recipe - Aubergines A La Toulousaine (Eggplant A La Toulouse)

1 md Eggplant
One fourth cup Salad oil
3 lg Tomatoes; peeled
2 cup Fresh bread cubes
2 tablespoon Snipped parsley
1 cl Garlic
1 tablespoon Salad oil
One fourth cup Grated Parmesan cheese

Cut eggplant into 1/2inch 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 One fourth cup salad oil until golden. Add more oils as needed. Cut
tomatoes into 1/2inch 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 One fourth 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 BakeryShoppe Digest V1 #233 by xanthia@idirect.com (Xanthia) on
Sep 13, 1997