Aubergines A La Toulousaine (eggplant A La Toulouse) Recipe

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.

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.