Aubergines a la Toulousaine
1 medium eggplant
Cut eggplant into 1/2-inch thick slices: pared.
1/4 cup salad oil
3 large tomatoes, peeled
2 cups fresh bread cubes
2 tablespoons snipped parsley
1 clove garlic, minced
1 tablespoon salad oil
1/4 cup grated parmesan cheese
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 °F.
Sauté eggplant in 1/4 cup salad oil until golden.
Add more oils as needed.
Cut tomatoes into 1/2-inch thick slices; sauté in same skillet.
Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese.
Sprinkle over top layer.
Bake 20 minutes or until bread cubes are golden and eggplant is tender.
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