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Eggplant/swiss Cheese Casserole

A home-style Eggplant/swiss Cheese Casserole made with Onion Chopped Tb Dried Parsley Flakes, Vegetable Oil Ts Salt, Tomato Paste Lg Eggplant Or Zucchini, Water Swiss Cheese Sliced, and Dried Oregano C Dry Bread Cubes. Keep it handy for the next time you cook it.

Ingredients

• 1/2 cup
• 1 tbsp
• 6 oz
• 1 3/4 cup
• 2 tsp
• 1/4 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. Simmer over low heat for 10 minutes. Cut the eggplant (or zucchini) into 1/4-inch-thick slices.

3. 3

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

4. 4

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

5. 5

   Top with the Swiss cheese slices.

6. 6

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

7. 7

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

8. 8

   Sprinkle on the Parmesan Cheese.

9. 9

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