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Eggplant/swiss Cheese Casserole

Eggplant/swiss Cheese Casserole comes together with Onion Chopped, Vegetable Oil, Water, Dry Bread Cubes, and Parmesan Cheese Grated. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 cup
• 1 tbsp
• 1 3/4 cup
• 1 1/2 cup
• 1 cup

Method (preview)

1. 1

   Saute the onion in the oil in a saucepan until the onion is tender.

2. 2

   Add the tomato paste, water, oregano, parsley and salt.

3. 3

   Simmer over low heat for 10 minutes.

4. 4

   Cut the eggplant (or zucchini) into 1/4-inch-thick slices.

5. 5

   Arrange one layer of eggplant slices in the bottom of a lightly-oiled 9- by 13 inch baking pan.

6. 6

   Pour on about 1/3 cup of the tomato sauce.

7. 7

   Top with the Swiss cheese slices.

8. 8

   Add another layer of eggplant slices and pour on about 1/2 cup of the tomato sauce.

9. 9

   Combine the rest of the sauce with the bread cubes and spoon over the eggplant.

10. 10

    Sprinkle on the Parmesan Cheese.

11. 11

    Bake in a 325-degree oven for about 25 minutes.

12. 12

    Carbohydrates: 17 Protein: 26 Fat: 26 Sodium: 497 Potassium: 471

13. 13

    Cholesterol: 72 Exchange Value: 3 High-Fat Meat Exchanges + 1 Bread

14. 14

    Exchange + 1 Fat Exchange Source: Holiday Cookbook, American

15. 15

    Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.