Eggplant Swiss Cheese Casserole

Description

 * Serves 6

Ingredients

 * ½ cup onion, chopped
 * 1 tbsp vegetable oil
 * 6 oz can tomato sauce
 * 1¾ cups water
 * 2 tsp dried oregano
 * ¼ cup parsley leaves, freshly chopped or 2 tbsp dried parsley flakes
 * ½ tsp salt
 * 1 large eggplant or zucchini
 * 1 lbs Swiss cheese, sliced
 * 1½ cups dry bread cubes
 * 1 cup Parmesan cheese, grated

Directions

 * 1) Sauté the onion in the oil in a saucepan until the onion is tender.
 * 2) Add the tomato paste, water, oregano, parsley and salt.
 * 3) Simmer over low heat for 10 minutes.
 * 4) Cut the eggplant (or zucchini) into ¼-inch-thick slices.
 * 5) Arrange one layer of eggplant slices in the bottom of a lightly-oiled 9- by 13 inch baking pan.
 * 6) Pour on about ⅓ cup of the tomato sauce.
 * 7) Top with the Swiss cheese slices.
 * 8) Add another layer of eggplant slices and pour on about ½ cup of the tomato sauce.
 * 9) Combine the rest of the sauce with the bread cubes and spoon over the eggplant.
 * 10) Sprinkle on the parmesan cheese.
 * 11) Bake in a 325°F oven for about 25 minutes.

Nutritional information
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