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Aubergines a la Toulousaine (Eggplant A La Toulouse)

Aubergines a la Toulousaine (Eggplant A La Toulouse) comes together with Eggplant, Salad Oil, Tomatoes Peeled, Fresh Bread Cubes, and Snipped Parsley. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1
• 1/4 cup
• 3
• 2 cup
• 2 tbsp
• 1 clove
• 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. Saute eggplant in 1/4 cup salad oil until golden.

5. 5

   Add more oils as needed.

6. 6

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

7. 7

   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.

8. 8

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

9. 9

   Toss well.

10. 10

    Sprinkle over top layer.

11. 11

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

12. 12

    Sep 13, 1997