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AUBERGINES A LA TOULOUSAINE (EGGPLANT A LA TOULOUSE)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Casseroles
French
Amount Measure Ingredient -- Preparation Method
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1 md Eggplant
1/4 c Salad oil
3 lg Tomatoes, peeled
2 c Fresh bread cubes
2 tb Snipped parsley
1 cl Galic, minced
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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