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| RECIPE FOR AUBERGINES A LA TOULOUSAINE (EGGPLANT A LA TOULOUSE) |
Title: Aubergines A La Toulousaine (eggplant A La Toulouse)
Category: Side Dish Casseroles French -vegetarian
Serves: 4
Ingredients:
| 1.00 | md | Eggplant | | 0.25 | c | Salad oil | | 3.00 | lg | Tomatoes, peeled | | 2.00 | c | Fresh bread cubes | | 2.00 | tb | Snipped parsley | | 1.00 | cl | Galic, minced | | 1.00 | tb | Salad oil | | 0.25 | c | Grated Parmesan cheese |
Instructions:
Cut 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.
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