Aubergines a la toulousaine (eggplant a la to

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

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