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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


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