Eggplant/Swiss Cheese Casserole
Ingredients
1/2 C.(s) onion, chopped
1 Tbsp. vegetable oil
6 ounce(s) can tomato paste
1 3/4 C.(s) water
2 tsp. dried oregano
1/4 C.(s) parsley leaves, freshly chopped or
2 Tbsp. dried parsley flakes
1/2 tsp. salt
1 large eggplant or zucchini
1 pound swiss cheese, sliced
1 1/2 C.(s) dry bread cubes
1 C.(s) parmesan cheese, grated
Cooking Instructions
Sauté 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 in a 325 degree oven for about 25 minutes. Serves 6
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)