A recipe for Aubergines a La Toulousaine (Eggplant a La Toulouse). Follow the simple recipe instructions for Aubergines a La Toulousaine (Eggplant a La Toulouse) shared by other home cooking experts.
Ingredients
1 med. Eggplant1/4 c. Salad oil
3 lg. Tomatoes, peeled
2 c. Fresh bread cubes
2 Tbs. Snipped parsley
1 cl Garlic, minced
1 Tbs. Salad oil
1/4 c. Grated Parmesan cheese
Directions
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 deg. F. Saute eggplant in 1/4 cup salad oil until golden. Add more oils as needed. Cut tomatoes into 1/2-inch thick slices; saute in same skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 Tsp. salt and 1/8 Tsp. pepper. Combine bread cubes with parsley, garlic, 1 Tbs. salad oil and cheese. Toss well. Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender. SOURCE: Good Houskeeping's Around The World Cookbook. Consolidated Book Publishers Chicago 1, Illinois 1958
