*  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      medium        Eggplant
     1/4  cup           Salad oil
   3      large         Tomatoes -- peeled
   2      cups          Fresh bread cubes
   2      tablespoons   Snipped parsley
  10      milliliters   Galic -- minced
   1      tablespoon    Salad oil
     1/4  cup           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.

                   - - - - - - - - - - - - - - - - - -