Aubergines a la Toulousaine – a delicious recipe with eggplant, vegetable oil, tomatoes, bread, parsley, garlic. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut eggplant into 1/2-inch thick slices: pared.
2
Place slices on paper towels; sprinkle each generously with salt.
3
let stand for 30 minutes; then blot dry with paper towels.
4
Start heating oven to 400 deg.
5
F.
6
Saute eggplant in 1/4 cup salad oil until golden.
7
Add more oils as needed.
8
Cut tomatoes into 1/2-inch thick slices; saute in same skillet.
9
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 18 teaspoon pepper.
10
Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese.
11
Toss well.
12
Sprinkle over top layer.
13
Bake 20 minutes or until bread cubes are golden and eggplant is tender.
251
kcal
Calories
21
g
Fat
13
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 medium eggplant, 1/4 cup vegetable oil, 3 large tomatoes peeled, 2 cups bread fresh, cubes, and more.
Yes, Aubergines a la Toulousaine falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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