Aubergine/Swiss Cheese Casserole Recipe

• 1/2 c. Onion, minced
• 1 Tbsp. Vegetable Oil
• 6 ounce Can Tomato Paste
• 1 3/4 c. Water
• 2 tsp Dry Oregano
• 1/4 c. Parsley Leaves, freshly
• 2 Tbsp. Dry Parsley Flakes
• 1/2 tsp Salt
• 1 lrg Aubergine -or possibly- Zucchini
• 1 lb Swiss Cheese, sliced
• 1 1/2 c. Dry Bread Cubes
• 1 c. Parmesan Cheese, grated

1. Saute/fry the onion in the oil in a saucepan till the onion is tender.
2. Add in the tomato paste, water, oregano, parsley and salt.
3. Simmer over low heat for 10 min.
4. Cut the aubergine (or possibly zucchini) into 1/4-inch-thick slices.
5. Arrange one layer of aubergine slices in the bottom of a lightly-oiled 9- by 13 inch baking pan.
6. Pour on about 1/3 c. of the tomato sauce.
7. Top with the Swiss cheese slices.
8. Add in another layer of aubergine slices and pour on about 1/2 c. of the tomato sauce.
9. Combine the rest of the sauce with the bread cubes and spoon over the aubergine.
10. Sprinkle on the Parmesan Cheese.
11. Bake in a 325-degree oven for about 25 min.
12. Serves 6

onion, vegetable oil, tomato paste, water, oregano, parsley, parsley flakes, salt, aubergine, swiss cheese, bread, parmesan cheese

Taken from cookeatshare.com/recipes/aubergine-swiss-cheese-casserole-71771 (may not work)