Ingredients
1 medium eggplant
1/4 cup salad oil
3 large tomatoes, peeled
2 cup fresh bread cubes
2 tbsp snipped parsley
1 cl galic, minced
1 tbsp salad oil
1/4 cup grated parmesan cheese
Directions
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
Servings: 4 servings
Aubergines A La Toulousaine (Eggplant A La To Recipe brought to you by Recipe Ideas
Categories: Eggplant; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into the far past, certainly as far as ancient Egypt, and possibly even further. Having said that, in the main part, these ancient recipes were just primitive pictorial instructions for preparing food.
Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of documents detailing recipes prepared by wealthy Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. Aspicius recounts how the chefs of Roman times were skilled in the use of many different spices and herbs, including many that are still in use today like thyme, rue and parsley. Over the following few centuries, the upper-class families of Europe competed to lay on the most exotic meals, and consequentially chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, testing, and recording recipes that were common in the better off homes of the day. The introduction of television brings us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Aubergines A La Toulousaine (Eggplant A La To recipe.
