Aubergines a la Toulousaine

60 minutes Prep: 10 minutes Cook: 50 minutes

201 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	each	eggplant	medium
1/4	cup	vegetable oil
3	large	tomatoes	peeled
2	cups, cubed	bread	fresh
2	tablespoons	parsley leaves	snipped
1	each	garlic	clove
1	tablespoon	vegetable oil
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated

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; sauté 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.

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Nutrition Facts

Serving Size 163g

Amount per Serving

Calories 201 84% of calories from fat

	% Daily Value*
Total Fat 19.0g	29%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 104mg	4%
Total Carbohydrate 6.0g	2%
Dietary Fiber 2.0g	7%
Sugars 4.0g
Protein 4.0g	8%

Vitamin A	26%		Vitamin C	33%
Calcium	9%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I had about 1/2 head cauliflower left, then I founf this recipe, there is no dried marjoram in the kithen, so I took dried thyme instead, and followed the directions, and these roasted cauliflower are really yummy, balsamic vinegar definetly added extra yum, great way to cook cauliflower.

Reviewed by combined