Aubergines a la Toulousaine

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	50 minutes
	Ready In	60 minutes

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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.