Eggplant/Swiss Cheese Casserole Recipe

Step 1

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.

Step 2

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.

Step 3

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 = 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.

Things You'll Need

  • 1/2c Onion, chopped
  • 1tb Vegetable Oil
  • 6oz Can Tomato Paste
  • 1 3/4c Water
  • 2ts Dried Oregano
  • 1/4c Parsley Leaves, freshly
  • -chopped -or-
  • 2tb Dried Parsley Flakes
  • 1/2ts Salt
  • 1lg Eggplant -or- Zucchini
  • 1lb Swiss Cheese, sliced
  • 1 1/2c Dry Bread Cubes
  • 1c Parmesan Cheese, grated

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