| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Vegetarian, Vegetables, French, Casseroles, Eggplant | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to Bakery-Shoppe Digest V1 #233 by xanthia@idirect.com (Xanthia) on Sep 13, 1997
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