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Aubergines A La Toulousaine (eggplant A La Toulouse)

Aubergines A La Toulousaine (eggplant A La Toulouse) is built on Md Eggplant, Salad Oil, Lg Tomatoes, Fresh Bread Cubes, and Snipped Parsley. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 1/4 cup
• 3
• 2 cup
• 2 tbsp
• 1
• 1 tbsp
• 1/4 cup

Method (preview)

1. 1

   Cut eggplant into 1/2-inch thick slices: pared.

2. 2

   Place slices on paper towels; sprinkle each generously with salt. let stand for 30 minutes; then blot dry with paper towels.

3. 3

   Start heating oven to 400 deg.

4. 4

   F.

5. 5

   Saute eggplant in 1/4 cup salad oil until golden.

6. 6

   Add more oils as needed.

7. 7

   Cut tomatoes into 1/2-inch thick slices; saute in same skillet.

8. 8

   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.

9. 9

   Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese.

10. 10

    Toss well.

11. 11

    Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender.

12. 12

    Book Publishers Chicago 1, Illinois 1958