Ingredients

• 2 cups fresh bread cubes
• 2 tablespoons snipped parsley
• 1 clove garlic
• 1 tablespoon salad oil
• ¼ cup grated parmesan cheese

Directions

• Directions
• Cut eggplant into ½ 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 the oven to 400-degree F. Sauté eggplant in ¼ cup salad oil until golden. Add more oils as needed.
• Cut tomatoes into ½ inch thick slices, sauté in same skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternative layers, (4 in all), sprinkling each layer with ¼ 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.