*  Exported from  MasterCook  *
 
            AUBERGINES A LA TOULOUSAINE (EGGPLANT A LA TOULOUSE)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Casseroles
                 French
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Eggplant
      1/4   c            Salad oil
    3       lg           Tomatoes, peeled
    2       c            Fresh bread cubes
    2       tb           Snipped parsley
    1       cl           Galic, minced
    1       tb           Salad oil
      1/4   c            Grated Parmesan cheese
 
   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
  
 
 
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