Aubergines A La Toulousaine (eggplant A La To Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant,
1/4 cup: Salad oil,
3 large: Tomatoes, peeled
2 cup: Fresh bread cubes,
2 tbsp: Snipped parsley,
1 centiliter: Galic, minced
1 tbsp: Salad oil,
1/4 cup: Grated Parmesan cheese,
Directions:
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 Houskeepings Around The World Cookbook. Consolidated
Book Publishers Chicago 1, Illinois 1958
Source from luhu.jp
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 Houskeepings Around The World Cookbook. Consolidated
Book Publishers Chicago 1, Illinois 1958
Source from luhu.jp