Eggplant Swiss Cheese Casserole Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1/2 cup onion, chopped
1 tablespoon vegetables oil
1 can (6 oz.) tomato paste
1 3/4 cup water
2 tsps. dried oregano
1/4 cup fresh parsley
OR
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1 large eggplant or zucchini
1/2 pound Swiss cheese, sliced
1 1/2 cup dry bread cubes
1 cup Parmesan cheese, grated

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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.

This recipe from CDKitchen for Eggplant Swiss Cheese Casserole serves/makes 6