Eggplant/swiss Cheese Casserole

* Exported from MasterCook *

Eggplant/swiss Cheese Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Vegetables
Diabetic Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Onion, chopped
1 tb Vegetable Oil
1 6 oz Can Tomato Paste
1 3/4 c Water
2 ts Dried Oregano
1/4 c Parsley Leaves, freshly
- chopped -or-
2 tb Dried Parsley Flakes
1/2 t Salt
1 lg Eggplant -or- Zucchini
1 lb Swiss Cheese, sliced
1 1/2 c Dry Bread Cubes
1 c 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- by 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. Serves 6 One Serving üalories: 385
Carbohydrates: 17 Protein: 26 Fat: 26 Sodium: 497 Potassium: 471
Cholesterol: 72 Exchange Value: 3 High-Fat Meat Exchanges + 1 Bread
Exchange + 1 Fat Exchange Source: Holiday Cookbook, American
Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.




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