Shelly's Recipe

EGGPLANT (ZUCCHINI) AND SWISS CHEESE CASSEROLE

Category: Eggplant

1/2 cup onion, chopped
1 clove garlic, minced
1 tbsp oil
1 (6 oz) can tomato paste
1 3/4 cup water
2 tsp dried oregano
2 tbsp dried parsley flakes
1/2 tsp salt
1/4 tsp white pepper
1 large eggplant or zucchini, cut into 1/4 inch thick slices
1 lb Swiss cheese, sliced
1 1/2 cups dry bread cubes
1 cup grated Parmesan cheese

Sauté onion and garlic in oil until tender. Add next 5 ingredients. Simmer over low heat for 10 minutes. Arrange one layer of eggplant slices in bottom of a lightly oiled 13x9 inch baking dish. Pour on about 1/3 cup tomato sauce and top with cheese slices. Add another layer of eggplant and pour on about 1/2 cup of the tomato sauce. Combine rest of sauce with bread cubes and spoon over eggplant. Sprinkle with Parmesan cheese. Bake at 3250 for 25 minutes.