Eggplant/swiss cheese casserole

6 servings

Ingredients

Quantity Ingredient
½ cup Onion, chopped
1 tablespoon Vegetable Oil
6 ounces Can Tomato Paste
1¾ cup Water
2 teaspoons Dried Oregano
¼ cup Parsley Leaves, freshly chopped -or-
2 tablespoons Dried Parsley Flakes
½ teaspoon Salt
1 large Eggplant -or- Zucchini
1 pounds Swiss Cheese, sliced
1½ cup Dry Bread Cubes
1 cup Parmesan Cheese, grated

Directions

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 ¼-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 ⅓ cup of the tomato sauce.

Top with the Swiss cheese slices.

Add another layer of eggplant slices and pour on about ½ 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 = Calories: 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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