Eggplant Swiss Cheese Casserole

Ingredients

 * 1/2 cup Onion, chopped
 * 1 tbsp vegetable oil
 * 6 oz can tomato paste
 * 1 3/4 cup water
 * 2 tsp dried oregano
 * 1/4 cup parsley leaves, freshly
 * -chopped -or-
 * 2 tbsp dried parsley flakes
 * 1/2 tsp salt
 * 1 large Eggplant -or- zucchini
 * 1 lbs Swiss cheese, sliced
 * 1 1/2 cup dry bread cubes
 * 1 cup Parmesan cheese, grated

Directions
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 ¼-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 ½ 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 °F 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