Aubergines a la Toulousaine (Eggplant A La Toulouse)

Title:
Aubergines a la Toulousaine (Eggplant A La Toulouse)

Yield:
4 Servings

Categories:
Vegetarian,
Vegetables,
French,
Casseroles,
Eggplant




Ingredients:





     1 md Eggplant


   1/4 c  Salad oil


     3 lg Tomatoes; peeled


     2 c  Fresh bread cubes


     2 tb Snipped parsley


     1 cl Garlic


     1 tb Salad oil


   1/4 c  Grated Parmesan cheese






 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.


 Posted to Bakery-Shoppe Digest V1 #233 by xanthia@idirect.com (Xanthia) on


 Sep 13, 1997