Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Eggplant
1/4 c Salad oil
3 lg Tomatoes, peeled
2 c Fresh bread cubes
2 tb Snipped parsley
1 cl Galic, minced
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.

SOURCE: Good Houskeeping's Around The World Cookbook. Consolidated
Book Publishers Chicago 1, Illinois 1958

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