Eggplant/Swiss Cheese Casserole

Course :	Eggplant
From:	HungryMonster.com
Serves:	6

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:

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.