Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           onion -- chopped
   1      tablespoon    vegetable oil
   1      6 ounces can  tomato paste
   1 3/4  cups          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  cups          dry bread cubes
   1      cup           parmesan cheese -- grated

Preparation:

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.