Title: Aubergines a la toulousaine (eggplant a la toulouse)
 Categories: Vegetarian, Vegetables, French, Casseroles, Eggplant
      Yield: 4 Servings
 
      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
 
  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.