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| 1/2 Tasse | Onion, chopped |
| 1 Esslöffel | Vegetable Oil |
| 6 x ca. 30 g | Can Tomato Paste |
| 1 3/4 Tasse | Water |
| 2 Teelöffel | Dried Oregano |
| 1/4 Tasse | Parsley Leaves, freshly chopped -or |
| 2 Esslöffel | Dried Parsley Flakes |
| 1/2 Teelöffel | Salt |
| 1 gross | Eggplant -or- Zucchini |
| 1 x ca. 450 g | Swiss Cheese, sliced |
| 1 1/2 Tasse | Dry Bread Cubes |
| 1 Tasse | Parmesan Cheese, grated |
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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.
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
0-13-024894-0, by Betty Wedman, M.S., R.D.
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