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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