🫙 From the Spice Rack
Eggplant/Swiss Cheese Casserole
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 l...
maineasy
Ingredients8 items
Ingredients
- 1/2cup onion, chopped
- 1tbsp vegetable oil
- 6ozcan tomato paste
- 13/4 c water
- 2tsp dried oregano
- 1/4cup parsley leaves, freshly
- 1/2tsp salt
- 1large eggplant -or- zucchini
Directions
- 1
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
- 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 9- by 13 inch baking pan
- 6
Pour on about 1/3 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