Eggplant/swiss cheese casserole

 
                      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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