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Recipe : * Eggplant À La Toulousaine

Eggplant À La Toulousaine
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    20 min
  • Difficulty
    Very easy
  • Pause
    30 min
  • Ready in
    1 h 10
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Eggplant

Recipe's Ingredients

  Quantities for people → Recalculate
  • 1 med eggplant
  • 3 lrg tomatoes
  • 2 tablespoons snipped parsley
  • 1 tablespoon salad oil
  • 500 g fresh bread cubes
  • 60 g grated parmesan cheese
  • 60 ml salad oil
  • 10 ml garlic

  • Recipe preparation steps

  • 1
    Cut eggplant into 1/2-inch thick slices: pared.
  • 2
    Place slices on paper towels; sprinkle each generously with salt.
  • 3
    let stand for 30 minutes; then blot dry with paper towels.
  • 4
    Start heating oven to 205°C.
  • 5
    Saute eggplant in 1/4 cup salad oil until golden.
  • 6
    Add more oils as needed.
  • 7
    Cut tomatoes into 1/2-inch thick slices; saute in same skillet.
  • 8
    In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoons salt and 1/8 teaspoons pepper.Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese.
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    Toss well.
  • 10
    Sprinkle over top layer.
  • 11
    Bake 20 minutes or until bread cubes are golden and eggplant is tender.
  • Ready !