Eggplant/Swiss Cheese Casserole


Posted by Vegipes

Eggplant/Swiss Cheese Casserole
Serves 8
This Cassarole can be made with either Eggplant or Zucchini.
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Prep Time
30 min
Prep Time
30 min
343 calories
16 g
63 g
22 g
23 g
12 g
232 g
499 g
6 g
0 g
8 g
Nutrition Facts
Serving Size
232g
Servings
8
Amount Per Serving
Calories 343
Calories from Fat 190
% Daily Value *
Total Fat 22g
33%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 63mg
21%
Sodium 499mg
21%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
16%
Sugars 6g
Protein 23g
Vitamin A
22%
Vitamin C
17%
Calcium
64%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2 c Onion, chopped
  2. 1 tb Vegetable Oil
  3. 6 oz Can Tomato Paste
  4. 1 3/4 c Water
  5. 2 ts Dried Oregano
  6. 1/4 c Parsley Leaves, freshly chopped -or- 2 tb Dried Parsley Flakes
  7. 1/2 ts Salt
  8. 1 lg Eggplant -or- Zucchini
  9. 1 lb Swiss Cheese, sliced
  10. 1 1/2 c Dry Bread Cubes
  11. 1 c Parmesan Cheese, grated
Instructions
  1. Saute the onion in the oil in a saucepan until the onion
  2. is tender. Add the tomato paste, water, oregano, parsley
  3. and salt. Simmer over low heat for 10 minutes. Cut the
  4. eggplant (or zucchini) into 1/4-inch-thick slices.
  5. Arrange one layer of eggplant slices in the bottom of a
  6. lightly-oiled 9- by 13 inch baking pan. Pour on about 1/3
  7. cup of the tomato sauce. Top with the Swiss cheese slices.
  8. Add another layer of eggplant slices and pour on about 1/2
  9. cup of the tomato sauce. Combine the rest of the sauce
  10. with the bread cubes and spoon over the eggplant. Sprinkle
  11. on the Parmesan Cheese. Bake in a 325-degree oven for
  12. about 25 minutes.
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calories
343
fat
22g
protein
23g
carbs
16g
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