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.

No additional tips available.

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

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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.

Eggplant and swiss

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