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Ingredientes
- 1/2 c. Onion, minced
- 1 Tbsp. Vegetable Oil
- 6 ounce Can Tomato Paste
- 1 3/4 c. Water
- 2 tsp Dry Oregano
- 1/4 c. Parsley Leaves, freshly
- 2 Tbsp. Dry Parsley Flakes
- 1/2 tsp Salt
- 1 lrg Aubergine -or possibly- Zucchini
- 1 lb Swiss Cheese, sliced
- 1 1/2 c. Dry Bread Cubes
- 1 c. Parmesan Cheese, grated
Direcciones
- Saute/fry the onion in the oil in a saucepan till the onion is tender.
- Add in the tomato paste, water, oregano, parsley and salt. Simmer over low heat for 10 min. Cut the aubergine (or possibly zucchini) into 1/4-inch-thick slices.
- Arrange one layer of aubergine slices in the bottom of a lightly-oiled 9- by 13 inch baking pan. Pour on about 1/3 c. of the tomato sauce.
- Top with the Swiss cheese slices.
- Add in another layer of aubergine slices and pour on about 1/2 c. of the tomato sauce. Combine the rest of the sauce with the bread cubes and spoon over the aubergine. Sprinkle on the Parmesan Cheese. Bake in a 325-degree oven for about 25 min.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 6 servings | |
| Calories 578 | |
| Calories from Fat 280 | 48% |
| Total Fat 31.82g | 40% |
| Saturated Fat 17.48g | 70% |
| Trans Fat 0.06g | |
| Cholesterol 114mg | 38% |
| Sodium 1116mg | 47% |
| Potassium 491mg | 14% |
| Total Carbs 40.14g | 11% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.23g | 4% |
| Protein 33.97g | 54% |
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