Eggplant recipes

Eggplant/Swiss Cheese Casserole

Course : Eggplant
Serves: 6

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Ingredients:

1/2 cup onion -- chopped

1 tablespoon vegetable oil

6 ounces 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 / 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.

Eggplant/Swiss Cheese Casserole

Ingredients:

Preparation / Directions:

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