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See below ingredients and instructions of the recipe
1 md Eggplant 2 tb Snipped parsley
1/4 c Salad oil 1 cl Galic, minced
3 lg Tomatoes, peeled 1 tb Salad oil
2 c Fresh bread cubes 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.
SOURCE: Good Houskeeping's Around The World Cookbook. Consolidated Book
Publishers Chicago 1, Illinois 1958
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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