| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Diabetic, Vegetables, Vegetarian, Casseroles, Cheese |
6 |
Sweet ones |
INGREDIENTS
| 1/2 |
c |
Onion, chopped |
| 1 |
tb |
Vegetable Oil |
| 6 |
oz |
Can Tomato Paste |
| 1 3/4 |
c |
Water |
| 2 |
ts |
Dried Oregano |
| 1/4 |
c |
Parsley Leaves, freshly chopped -or- |
| 2 |
tb |
Dried Parsley Flakes |
| 1/2 |
ts |
Salt |
| 1 |
lg |
Eggplant -or- Zucchini |
| 1 |
lb |
Swiss Cheese, sliced |
| 1 1/2 |
c |
Dry Bread Cubes |
| 1 |
c |
Parmesan Cheese, grated |
INSTRUCTIONS
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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