Aubergines a la Toulousaine

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1 medium eggplant
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

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 °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.

Toss well.

Sprinkle over top layer.

Bake 20 minutes or until bread cubes are golden and eggplant is tender.



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