Aubergines a la toulousaine (eggplant a la to
4 Servings
Ingredients
| Quantity | 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 |
Directions
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