Eggplant/swiss Cheese Casserole

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.