There are different ways of preparing this dish. 1) Aubergines (US: eggplants) sliced and deep-fried. Pairs of slices are then stuck together with a mixture of tomatoes, more aubergine, breadcrumbs and garlic and then baked or, alternatively, 2) Aubergines split lengthways, fried in oil, the flesh removed and mixed with chopped onions, red peppers, minced (US: ground) mutton, rice and garlic, returned to the skins, sprinkled with Parmesan cheese and baked.
Aubergines (US: eggplants) split lengthways, the flesh removed and mixed with onions and mushrooms, returned to the skins, topped with slices of tomato and parsley, sprinkled with Parmesan cheese and baked au gratin. Sometimes served with tomato sauce.
"Aubergines baked in the style of Catalonia." Aubergines (US: eggplants) cut in half, the flesh scooped out and sautéed with onions and chopped hard boiled eggs, topped with garlic and breadcrumbs and baked.
"Aubergines baked in the style of Languedoc." Aubergines (US: eggplants) and tomatoes sautéed in olive oil, sprinkled with breadcrumbs, chopped garlic and parsley and browned under the grill.
"Aubergines baked in the style of Toulouse." Aubergines (US: eggplants) and tomatoes sautéed in olive oil, sprinkled with breadcrumbs, chopped garlic and parsley and browned under the grill.
"Aubergine of the Popes." A Provençale dish of fried aubergines (US: eggplants) arranged in a ring mould, perhaps once created for a Pope at Avignon. It also means a corn cob.
A dish from Rousillon of aubergines (US: eggplants) baked in butter5 with tomatoes, garlic and basil.
"Stuffed aubergines." Aubergines (US: eggplants) cut in half, the flesh scooped out and sautéed with onions, garlic, tomatoes, mushrooms and breadcrumbs. The mixture is then returned to the skins and baked.
