*  Exported from  MasterCook Mac  *
 
            AUBERGINES A LA TOULOUSAINE (EGGPLANT A LA TOULOUSE)
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian                       Vegetables
                 French                           Casseroles
                 Eggplant
 
   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            garlic
    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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