Name: Aubergines a la Toulousaine (Eggplant A La Toulouse)
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

Men look upon it as an easy task and as that which will be carried on with a little diligence and ordinary attendance. But do we think it is for nothing that the Holy Spirit expresses the duty of opposing sin and weakening its power by mortification, killing or putting to death? Is there not something special in this, beyond any other act or duty of our lives?... Everything will do its utmost to preserve its life and being. So will sin too; and if it is not constantly pursued with diligence and holy violence, it will escape our assaults. Let no man think he can kill sin with few, easy or gentle strokes.

John Owen

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 [email protected] (Xanthia) on
Sep 13, 1997

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