1/2 cup Onion, chopped
1 tbsp Vegetable Oil
6 oz Can Tomato Paste
1 3/4 cup Water
2 tsp Dried Oregano
1/4 cup Parsley Leaves, freshly chopped -or-
2 tbsp Dried Parsley Flakes
1/2 tsp Salt
1 large Eggplant -or- Zucchini
1 lb Swiss Cheese, sliced
1 1/2 cup Dry Bread Cubes
1 cup Parmesan Cheese, grated
Directions
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.
Servings: 6 sweet ones
Eggplant/Swiss Cheese Casserole Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Vegetarian; Casseroles; Cheese
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. In practice though, sadly, these ancient cookbooks were just very basic pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a series of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. He also recounts how the early Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks for example thyme, fennel and asafoetida. Continuing our culinary historical journey, there are a couple of interesting cookery books published in the 1300s ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian food that we all know today, but rather descriptions of the types of food served to the rich and powerful of the period. Later on, in the 15th century, the Crusaders brought back many new foods and spices from Arab countries, including spices such as basil and coriander. These new culinary innovations caused an outbreak in recipe manuscripts, most of which are now in academic collections. When we get to the 20th century, recipe books are increasing in popularity as a result of more people being able to read, leisure time and having more money. The TV revolution brought us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Eggplant_Swiss Cheese Casserole recipe.
