Eggplant Swiss Cheese Casserole Recipe

pstrongYield: 12 servings/strong/p
h3Ingredients: /h3
ul
li1/2 cup onion, chopped /li
li1 Tablespoon vegetable oil /li
li6-ounce can tomato paste/li
li 1 3/4 cups water /li
li2 teaspoons dried oregano /li
li1/4 cup parsley leaves, freshly chopped (or 2 Tablespoons dried parsley flakes) /li
li1/2 teaspoon salt /li
li1 large eggplant or zucchini /li
li1 pound low-fat (or fat-free) Swiss cheese, sliced /li
li1 1/2 cups dry bread cubes /li
li1 cup low-fat Parmesan cheese, grated /li
/ul
h3Preparation: /h3
ol
liSauté the onion in oil in a saucepan until the onion is tender. /li
liAdd the tomato paste, water, oregano, parsley, and salt. /li
liSimmer over low heat for 10 minutes. /li
liCut the eggplant (or zucchini) into 1/4-inch-thick slices. /li
liArrange one layer of eggplant slices in the bottom of a lightly-oiled 9- by-13-inch baking pan. /li
li Pour on about 1/3 cup of the tomato sauce. /li
liTop with the Swiss cheese slices. /li
liAdd another layer of eggplant slices and cover in1/2 cup of the tomato sauce. /li
liCombine the rest of the sauce with the bread cubes and spoon over the eggplant. /li
liSprinkle on the Parmesan cheese. /li
liBake in a 325-degree oven for about 25 minutes. /li
/ol

pemRecipe reviewed by Dietitian Kimberly A. Tessmer, RD LD/em/p
pstrongNutritional Information:/strong (about 385 calories, 26 grams protein, 26 grams fat, 17 grams carbohydrate per serving)
/ppSource: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D
/pp class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions./p

Cheese

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