Aubergines a la Toulousaine
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.