Aubergines A La Toulousaine(Eggplant A La Toulouse)

* Exported from MasterCook Mac *

AUBERGINES A LA TOULOUSAINE (EGGPLANT A LA TOULOUSE)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Vegetables
French Casseroles
Eggplant

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.

SOURCE: Good Houskeeping's Around The World Cookbook. Consolidated
Book Publishers Chicago 1, Illinois 1958





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