Home | Recipes Index | Diabetic Recipes | Add A Recipe | Contact
 Recipe Search

Keyword:



 Web Search

Keyword:



 Members Login

Username:

Password:



 Newsletter Sign Up

Your Name:

Your E-Mail:

 
 Site Sponsors
 
 
 Top Recipes
1. Flaedle

2. Birria

3. Cock-A-Leekie (Chicken and Leek Soup)

4.Sweet Potato, Carrot and Ginger Soup

5. Homemade V8 Juice

6. Kataifi Me Krema (Shredded Pastry with Custard)

7. Falafel (Tahini Dressing)

8.Baby Pea and Ham Soup

9. Kasespatzle (Spaetzle Cheese Noodles)

10.Chicken Liver Pate
 
Our recipes  

Printer Friendly
Title: Aubergines a la Toulousaine (Eggplant A La Toulouse)
Yield:4 servings
Category:Vegetables, Casseroles, French
Rating:
Be the first to rate! >>



1 md Eggplant 2 tb Snipped parsley
1/4 c Salad oil 1 cl Galic, minced
3 lg Tomatoes, peeled 1 tb Salad oil
2 c Fresh bread cubes 1/4 c Grated Parmesan cheese

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.

SOURCE: Good Houskeeping's Around The World Cookbook. Consolidated Book
Publishers Chicago 1, Illinois 1958

-----






Home | Recipe Index | Contact Us
2006 Infectious Concepts.