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Eggplant Swiss Cheese CasseroleIngredients:1/2 cup onion, chopped 1 tablespoon vegetable oil 6 ounce can tomato paste 1-3/4 cup water 2 teaspoons dried oregano 1/4 cup parsley leaves, freshly chopped -or 2 tablespoons dried parsley flakes 1/2 teaspoon salt 1 large eggplant -or- zucchini 1 pound 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 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 Nutrition information per serving: Calories: 385 Fat: 26g Protein: 4g Carbohydrate: 17g Cholesterol: 72mg Sodium: 497mg Exchanges: 3 High-Fat Meat, 1 Bread, 1 Fat Courtesy of FitnessandFreebies.com Back to Previous Page
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