Eggplant/Swiss Cheese Casserole
Eggplant/Swiss Cheese Casserole recipe
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 6 | ounces |
tomato paste
|
|
| 1 ¾ | cups |
water
|
|
| 2 | teaspoons |
oregano
dried |
|
| ¼ | cup |
parsley leaves
|
|
| ½ | teaspoon |
salt
|
|
| 1 | large |
eggplant
chopped |
*
|
| 1 ½ | cups |
bread crumbs
|
|
| 1 | cup |
Parmesan cheese
grated |
|
| 1 | cup |
cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 414 | ml |
water
|
|
| 1E+1 | ml |
oregano
dried |
|
| 59 | ml |
parsley leaves
|
|
| 2.5 | ml |
salt
|
|
| 1 | large |
eggplant
chopped |
*
|
| 355 | ml |
bread crumbs
|
|
| 237 | ml |
Parmesan cheese
grated |
|
| 237 | ml |
cheese
|
*
|
Directions
Sauté 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 9x13 inch baking pan.
Pour on about ⅓ 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℉ (160℃) oven for about 25 minutes.
