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Recipe Name: Aubergines A La Toulousaine (eggplant A La Toulouse) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 4

1 Eggplant
1/4 Cup(s) Salad oil
3 Tomatoes, peeled
2 Cup(s) Fresh bread cubes
2 Tablespoon(s) Snipped parsley
1 Garlic
1/4 Cup(s) 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. Posted to Bakery-Shoppe Digest V1 #233
by (Xanthia) on Sep 13, 1997

Nutrition (calculated from recipe ingredients)
Calories: 414
Calories From Fat: 194
Total Fat: 22g
Cholesterol: 5.5mg
Sodium: 667.9mg
Potassium: 358.4mg
Carbohydrates: 44.4g
Fiber: 3.7g
Sugar: 6.4g
Protein: 10.7g

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