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Eggplant/swiss Cheese Casserole
Zutaten für 6	Menge anpassen
die Zutaten:
1/2 Tasse	Onion chopped
1 Esslöffel	vegetable oil
6 x ca. 30 g	tomato paste canned
1 3/4 Tasse	water
2 Teelöffel	oregano dried
1/4 Tasse	Parsley Leaves, freshly chopped -or
2 Esslöffel	parsley dried 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 grated
die Zubereitung:
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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