Diet info

The South Beach Diet
The South Beach diet is a diet created by Florida-based cardiologist arthur agatston which encourages that one should eat "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Dr. agatston invented his nutritional system as an aid to patients with heart conditions, as a consequence of his detailed analysis of scientific research completed on other weight loss systems.
Good foods include, canadian bacon, chicken breast, oysters, parmesan cheese, almonds, nonfat yoghurt and certain vegetables, such as butter beans, broccoli and sprouts.

Aubergines a La Toulousaine (Eggplant a La Toulouse) Recipe

	Category	Casserole Recipes
	Views	71
	Ratings	0

Ingredients And Procedures

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

Rate this recipe!

Post this recipe to your site

<h1>Aubergines a La Toulousaine (Eggplant a La Toulouse)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 md Eggplant <P>1/4 c Salad oil <P>3 lg Tomatoes, peeled <P>2 c Fresh bread cubes <P>2 tb Snipped parsley <P>1 cl Galic, minced <P>1 tb Salad oil <P>1/4 c Grated Parmesan cheese <P>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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.find-a-recipe.co.uk" title="Free recipe">free recipes</a>