Aubergines A La Toulousaine (Eggplant A La Toulouse) Recipe

Step 1

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.

SOURCE: Good Houskeeping's Around The World Cookbook. Consolidated Book Publishers Chicago 1, Illinois 1958

Things You'll Need

  • 1md Eggplant
  • 1/4c Salad oil
  • 3lg Tomatoes, peeled
  • 2c Fresh bread cubes
  • 2tb Snipped parsley
  • 1cl Galic, minced
  • 1tb Salad oil
  • 1/4c Grated Parmesan cheese

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