Aubergines a la Toulousaine (Eggplant A La Toulouse)
Recipe
- Title:
- Aubergines a la Toulousaine (Eggplant A La Toulouse)
- Categories:
- Vegetables, Casseroles, French
- Yield:
- 4 servings
Ingredients
- 1 md Eggplant
- 2 tb Snipped parsley
- 1/4 c Salad oil
- 1 cl Galic, minced
- 3 lg Tomatoes, peeled
- 1 tb Salad oil
- 2 c Fresh bread cubes
- 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 teaspoon salt and 1/8 teaspoon pepper.
- 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.
Directions
- SOURCE: Good Houskeeping's Around The World Cookbook.
- Consolidated Book Publishers Chicago 1, Illinois 1958
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