Eggplant and swiss Recipe

Name: Eggplant and swiss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplant, aubergine; 1/2 lb sliced swiss cheese; 1/2 cup parmesan cheese; 14 1/2 oz tomato sauce; 1/4 tsp basil; 1/4 tsp whole leaf oregano; 1/4 tsp salt; 1 tbsp sweetener; 1/2 tsp salt; 1 large tomato; 1/4 tsp ground black pepper; 1/2 cup butter; 1/4 cup olive oil, extra virgin

Servings: persons

2 medium eggplant, aubergine
1/2 lb sliced swiss cheese
1/2 cup parmesan cheese
14 1/2 oz tomato sauce
1/4 tsp basil
1/4 tsp whole leaf oregano
1/4 tsp salt
1 tbsp sweetener
1/2 tsp salt
1 large tomato
1/4 tsp ground black pepper
1/2 cup butter
1/4 cup olive oil, extra virgin

1
Preheat oven 400 Fahrenheit
2
Peel and slice the eggplant.
3
Slice the tomato.
4
Season the eggplant and tomatoes with salt and pepper
5
In a saucepan add tomato sauce, sweetener, salt, basil, and oregano.
6
Simmer 7 minutes.
7
Done.
8
Fry the eggplant in a quarter cup of oil and half cup of butter.
9
Fry in batches adding the butter as needed.
10
Put the eggplants on a baking pan.
11
Then stack them with eggplant, parmesan cheese and Add quarter slice of swiss cheese.
12
Add tomato and then a half of slice swiss cheese.
13
Add sauce, and more parmesan cheese.
14
Add eggplant then swiss on top.
15
Add sauce and parmesan cheese.
16
Bake 30 minutes.
17
Serve hope you enjoy

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 medium eggplant, aubergine, 1/2 lb sliced swiss cheese, 1/2 cup parmesan cheese, 14 1/2 oz tomato sauce, and more.

Yes, Eggplant and swiss falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant and swiss

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions