i didn't create this one but it's one of my favorites. my cousin in las vegas sent it i can find the author if you like it.
Title: Aubergines a la Toulousaine (Eggplant A La Toulouse)
Categories: Vegetables, Casseroles, French
Yield: 4 servings
1 md Eggplant
1/4 c Salad oil
3 lg Tomatoes, peeled (dip em in water 1st for about 30 sec - makes it easier)
2 c Fresh bread cubes {not croutons but lightly toasted bread works best}
2 tb Snipped parsley (finely chopped as possible)
1 cl Galic, minced
1 tb Salad oil*****
1/4 c Grated Parmesan cheese (the shake stuff works fine but you can also use aged asiago or hard romano for more conplexity)
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.
**** note: i used extra virgin olive oil instead and think it renders a better flavor - also, don't be stingy with the oil or the eggplant will be dry, coat each piece thoroughly.
[ 10-19-2001: Message edited by: mrfish ]