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  Recipe Home » Diabetic » EGGPLANT AND SWISS CHEESE CASSEROLE
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  EGGPLANT AND SWISS CHEESE CASSEROLE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 346
Ingredients:
1/2 C. onion, chopped
1 Tbls. vegetable oil
6 oz. canned tomato paste
1-3/4 C. water
2 tsp. dried oregano
1/4 C. parsley leaves, freshly chopped, or
2 Tbls. dried parsley flakes
1/2 tsp. salt
1 large eggplant, or zucchini
1 lb. Swiss cheese, sliced
1-1/2 C. dry bread cubes
1 C. parmesan cheese, grated
Instructions:
Sauté 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 C. of the tomato sauce. Top with the Swiss cheese slices. Add another layer of eggplant slices and pour on about 1/2 C. 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 at 325 degrees F. for about 25 minutes.
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