Aubergines a la Toulousaine
Yield
4 servingsPrep
40 minCook
20 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| ¼ | cup |
vegetable oil
|
|
| 3 | large |
tomatoes
peeled |
|
| 2 | cups |
bread
fresh, cubes |
*
|
| 2 | tablespoons |
parsley leaves
fresh, snipped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 59 | ml |
vegetable oil
|
|
| 3 | large |
tomatoes
peeled |
|
| 473 | ml |
bread
fresh, cubes |
*
|
| 3E+1 | ml |
parsley leaves
fresh, snipped |
|
| 1 | each |
garlic cloves
minced |
|
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
Cut eggplant into ½-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.
Sauté eggplant in ¼ cup salad oil until golden. Add more oils as needed. Cut tomatoes into ½-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 ¼ teaspoon salt and ⅛ 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.
