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Aubergines a la Toulousaine

 

37

Yield

4

servings

Prep

40

min

Cook

20

min

Ready

60

min

Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 20184% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 104mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 7%
Sugars g
Protein 8g
Vitamin A 26% Vitamin C 33%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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