Aubergines a la Toulousaine

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Time to Prepare this Recipe 60 minutes Prep: 10 minutes Cook: 50 minutes
Calories Per Serving and Nutrition Information 201 calories per serving view nutrition facts
# of servings this recipe makes 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 19.0g29%
 Saturated Fat 3.0g16%
 Trans Fat 0.0g
Cholesterol 6mg2%
Sodium 104mg4%
Total Carbohydrate 6.0g2%
 Dietary Fiber 2.0g7%
 Sugars 4.0g
Protein 4.0g8%
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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