Ingredients

1/2 C. onion, chopped
1 Tbsp. vegetable oil
6 oz. canned tomato paste
1-3/4 C. water
2 tsp. dried oregano
1/4 C. parsley leaves, freshly chopped, or
2 Tbsp. dried parsley flakes
1/2 tsp. salt
1 large eggplant, or zucchini
1 lb. Swiss cheese, sliced
1-1/2 C. dry bread cubes
1 C. parmesan cheese, grated

Cooking Instructions

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 C. of the tomato sauce. Top with the Swiss cheese slices. Add another layer of eggplant slices and pour on about 1/2 C. 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 at 325 degrees F. for about 25 minutes.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)