Eggplant/Swiss Cheese Casserole

• 1/2 cup onions chopped
• 1 tablespoon vegetable oil
• 6 ounces tomato paste
• 1 3/4 cups water
• 2 teaspoons oregano dried
• 1/4 cup parsley leaves
• 1/2 teaspoon salt
• 1 large eggplant chopped
• 1 1/2 cups bread crumbs
• 1 cup parmesan, parmigiano-reggiano cheese, grated grated
• 1 cup cheese

1. Saute the onion in the oil in a saucepan until the onion is tender.
2. Add the tomato paste, water, oregano, parsley and salt.
3. Simmer over low heat for 10 minutes.
4. Cut the eggplant (or zucchini) into 1/4 inch-thick slices.
5. Arrange one layer of eggplant slices in the bottom of a lightly-oiled 9x13 inch baking pan.
6. Pour on about 13 cup of the tomato sauce.
7. Top with the Swiss cheese slices.
8. Add another layer of eggplant slices and pour on about 1/2 cup of the tomato sauce.
9. Combine the rest of the sauce with the bread cubes and spoon over the eggplant.
10. Sprinkle on the Parmesan Cheese.
11. Bake in a 325F (160C) oven for about 25 minutes.

onions, vegetable oil, tomato paste, water, oregano dried, parsley, salt, bread crumbs, parmesan, cheese

Taken from recipeland.com/recipe/v/eggplant-swiss-cheese-casserole-46365 (may not work)