Yield: 4 Servings
Measure | Ingredient |
---|---|
1 medium | Eggplant |
¼ cup | Salad oil |
3 larges | Tomatoes, peeled |
2 cups | Fresh bread cubes |
2 tablespoons | Snipped parsley |
1 clove | Galic, minced |
1 tablespoon | Salad oil |
¼ cup | Grated Parmesan cheese |
Cut eggplant into ½-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 ¼ cup salad oil until golden. Add more oils as needed. Cut tomatoes into ½-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 ¼ teaspoon salt and ⅛ 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.
SOURCE: Good Houskeeping's Around The World Cookbook. Consolidated Book Publishers Chicago 1, Illinois 1958