Eggplant/Swiss Cheese Casserole

Course : Eggplant
Serves: 6
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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.

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