RECIPES

EGGPLANT A LA TOULOUSE

1 md Eggplant
1/4 c Salad oil
3 lg Tomatoes - peeled
2 c Fresh bread cubes
2 tb Snipped parsley
1 cl garlic
1 tb Salad oil
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 asneeded.

Cut tomatoes into 1/2-inch thick slices; saute in same skillet.

In a 10x6x2 inch baking dish, arrange eggplant and tomatoesin 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.

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