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Aubergines A La Toulousaine (Eggplant A La Toulouse)

A home-style Aubergines A La Toulousaine (Eggplant A La Toulouse) made with Salad Oil, Fresh Bread Cubes, and Parmesan Cheese. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 cup
• 2 cup
• 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.