1/2 cup onion, chopped
1 tablespoon vegetable oil 6 ounce can tomato paste
1-3/4 cup water
2 teaspoons dried oregano
1/4 cup parsley leaves, freshly chopped -or
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1 large eggplant or zucchini
1 pound Swiss cheese, sliced
1-1/2 cup dry bread cubes
1 cup Parmesan Cheese, grated
Saute the onion in the oil in a saucepan until the onion is tender. Add the tomato paste, water, oregano, parsley and salt. Simmer over low heat for 10 minutes. Cut the eggplant (or zucchini) into 1/4-inch-thick slices.
Arrange one layer of eggplant slices in the bottom of a lightly-oiled 9 x 13 inch baking pan. Pour on about 1/3 cup of the tomato sauce. Top with the Swiss cheese slices.
Add another layer of eggplant slices and pour on about 1/2 cup of the tomato sauce. Combine the rest of the sauce with the bread cubes and spoon over the eggplant. Sprinkle on the Parmesan Cheese. Bake in a 325-degree oven for about 25 minutes.
Recipe makes six servings Eggplant Swiss Cheese Casserole.
Nutrition information per serving:
Exchanges: 3 High-Fat Meat, 1 Bread, 1 Fat