Eggplant/swiss Cheese Casserole Recipe

Eggplant/swiss Cheese Casserole Recipe

Yield: 6 Sweet ones
Recipe by luhu.jp

Ingredients:
1/2 cup: Onion, chopped
1 tbsp: Vegetable Oil,
6 ounce: Can Tomato Paste,
1 3/4 cup: Water,
2 tsp: Dried Oregano,
1/4 cup: Parsley Leaves, freshly chopped -or-
2 tbsp: Dried Parsley Flakes,
1/2 tsp: Salt,
1 large: Eggplant -or- Zucchini,
1 lbs: Swiss Cheese, sliced
1 1/2 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
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 = 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.


Source from luhu.jp