Aubergines A La Toulousaine (Eggplant A La Toulouse) Recipe

• 1 med Eggplant
• 1/4 c. Salad oil
• 3 lrg Tomatoes, peeled
• 2 c. Fresh bread cubes
• 2 Tbsp. Snipped parsley
• 1 cl Garlic
• 1 Tbsp. Salad oil
• 1/4 c. Grated Parmesan cheese

1. Cut eggplant into 1/2-inch thick slices: pared.
2. Place slices on paper towels; sprinkle each generously with salt.
3. let stand for 30 min; then blot dry with paper towels.
4. Start heating oven to 400 deg.
5. F. Saute/fry eggplant in 1/4 c. salad oil till golden brown.
6. Add in more oils as needed.
7. Cut tomatoes into 1/2-inch thick slices; saute/fry in same skillet.
8. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 tsp.
9. salt and 1/8 tsp.
10. pepper.
11. Combine bread cubes with parsley, garlic, 1 Tbsp.
12. salad oil and cheese.
13. Toss well.
14. Sprinkle over top layer.
15. Bake 20 min or possibly till bread cubes are golden brown and eggplant is tender.

eggplant, salad oil, tomatoes, bread cubes, parsley, garlic, salad oil, parmesan cheese

Taken from cookeatshare.com/recipes/aubergines-a-la-toulousaine-eggplant-a-la-toulouse-71836 (may not work)