Eggplant/swiss Cheese Casserole

Yield: 6 sweet ones

1/2 c Onion, chopped 2 tb Dried Parsley Flakes
1 tb Vegetable Oil 1/2 ts Salt
6 oz Can Tomato Paste 1 lg Eggplant -or- Zucchini
1 3/4 c Water 1 lb Swiss Cheese, sliced
2 ts Dried Oregano 1 1/2 c Dry Bread Cubes
1/4 c Parsley Leaves, freshly 1 c Parmesan Cheese, grated
-chopped -or-

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 = 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

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.