Eggplant/Swiss Cheese Casserole Recipe

Name: Eggplant/Swiss Cheese Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

292

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 11 ingredients. The key ingredients include: 1/2 cup onions chopped, 1 tablespoon vegetable oil, 6 ounces tomato paste, 1 3/4 cups water, and more.

Yes, Eggplant/Swiss Cheese Casserole 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/Swiss Cheese Casserole

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