Eggplant/swiss cheese casserole
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Eggplant/swiss cheese casserole
  Cheese    Vegetables    Casserole    Diabetic    Vegetarian  
Last updated 6/12/2012 12:55:37 AM. Recipe ID 17547. Report a problem with this recipe.
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      Title: Eggplant/swiss cheese casserole
 Categories: Diabetic, Vegetables, Vegetarian, Casseroles, Cheese
      Yield: 6 Sweet ones
    1/2 c  Onion, chopped
      1 tb Vegetable Oil
      6 oz Can Tomato Paste
  1 3/4 c  Water
      2 ts Dried Oregano
    1/4 c  Parsley Leaves, freshly
           -chopped -or-
      2 tb Dried Parsley Flakes
    1/2 ts Salt
      1 lg Eggplant -or- Zucchini
      1 lb Swiss Cheese, sliced
  1 1/2 c  Dry Bread Cubes
      1 c  Parmesan Cheese, grated
  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
  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

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Recipe ID 17547 (Apr 03, 2005)

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