Eggplant/Swiss Cheese Casserole

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 9×13 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.