Aubergines A La Toulousaine
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Features of Aubergines A La Toulousaine
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Served as main course. Vegetarian dish.
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Region of Aubergines A La Toulousaine
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French
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Ingredients for Aubergines A La Toulousaine (Click here for measurement conversion)
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1 Eggplant
1/4 cup Salad Oil
3 Tomatoes, peeled
2 cup Fresh Bread cubes
2 Tablespoon Snipped Parsley
1 clove Garlic, minced
1 Tablespoon Salad Oil
1/4 cup Grated Parmesan Cheese
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Method for making Aubergines A La Toulousaine
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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; saute 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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Comments
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Serves: 4
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