| previous | next |
Title: Eggplant/swiss Cheese Casserole
Categories: Casserole Vegetable Diet Vegetarian
Yield: 6 Servings
| 1/2 | c | Onion, chopped |
| 1 | tb | Vegetable Oil |
| 6 | oz | Can Tomato Paste |
| 1 3/4 | c | Water |
| 2 | ts | Dried Oregano |
| 1/4 | c | Parsley Leaves, freshly chopped -or- |
| 2 | tb | Dried Parsley Flakes |
| 1/2 | ts | Salt |
| 1 | lg | Eggplant -or- Zucchini |
| 1 | lb | Swiss Cheese, sliced |
| 1 1/2 | c | Dry Bread Cubes |
| 1 | c | Parmesan Cheese, grated |
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.
| previous | next |