Aubergines a la Toulousaine

Yields:	4 servings
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	Preparation	40 minutes
	Cooking	20 minutes
	Ready In	60 minutes

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Ingredients

1	medium	eggplant
1/4	cup	vegetable oil
3	large	tomatoes	peeled
2	cups	bread	fresh, cubes
2	tablespoons	parsley leaves	fresh, snipped
1	each	garlic clove	minced
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.