Cut eggplant into 1 cm 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 quarter cup salad oil until golden. Add more oils as needed. Cut tomatoes into 1 cm 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 quarter teaspoon salt and 0.125 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