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Home Easy Stovetop Buffalo Chicken

Eggplant A La Toulouse Recipe

Ingredients

How to make it

  • Cut eggplant into 1/2" thick slices.
  • Place slices on paper towels then sprinkle each generously with salt.
  • Allow to stand 30 minutes then blot dry with paper towels.
  • Preheat oven to 400.
  • Sauté eggplant in 1/4 cup salad oil until golden adding more oil as needed.
  • Cut tomatoes into 1/2" thick slices then sauté in same skillet.
  • In a large baking dish arrange eggplant and tomatoes in alternate layers.
  • Sprinkle 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 then sprinkle over top layer and bake 20 minutes.

Reviews & Comments 1

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    " It was excellent "
    jencathen ate it and said...
    This looks really great. I just love eggplant.
    Was this review helpful? Yes Flag

The Cook

chefmeow Garland, TX

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