Categories: Casseroles, Vegetables, Low-cal, Vegetarian 
      Yield: 6 servings 
  
    1/2 c  Onion, chopped                      2 tb Dried Parsley Flakes 
      1 tb Vegetable Oil                     1/2 ts Salt 
      6 oz Can Tomato Paste                    1 lg Eggplant -or- Zucchini 
  1 3/4 c  Water                               1 lb Swiss Cheese, sliced 
      2 ts Dried Oregano                   1 1/2 c  Dry Bread Cubes 
    1/4 c  Parsley Leaves, freshly             1 c  Parmesan Cheese, grated 
           -chopped -or-                   
  
  Saute the onion in the oil in a saucepan until the onion is tender.  Add 
  the tomato paste, water, oregano, parsley and salt. Simmer over low heat 
  for 10 minutes. Cut the eggplant (or zucchini) into 1/4-inch-thick slices. 
   
  Arrange one layer of eggplant slices in the bottom of a lightly-oiled 9- by 
  13 inch baking pan.  Pour on about 1/3 cup of the tomato sauce.  Top with 
  the Swiss cheese slices. 
   
  Add another layer of eggplant slices and pour on about 1/2 cup of the 
  tomato sauce. Combine the rest of the sauce with the bread cubes and spoon 
  over the eggplant. Sprinkle on the Parmesan Cheese. Bake in a 325-degree 
  oven for about 25 minutes. 
   
  Serves 6 
   
  One Serving = Calories: 385 Carbohydrates: 17 Protein: 26 Fat: 26 Sodium: 
  497 Potassium: 471 Cholesterol: 72 
   
  Exchange Value: 3 High-Fat Meat Exchanges + 1 Bread Exchange + 1 Fat 
  Exchange 
   
  Source: Holiday Cookbook, American Diabetes Association, ISBN 
  0-13-024894-0, by Betty Wedman, M.S.,R.D.