EGGPLANT/SWISS CHEESE CASSEROLE

      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
   Exchange
   
   Source: Holiday Cookbook, American Diabetes Association, ISBN
   0-13-024894-0, by Betty Wedman, M.S.,R.D.
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