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.
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