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
It is quite possible to trace the history of recipes back into the distant past, in truth as far back into history as early Egypt, and maybe further still. Having said that, these, old recipes were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the making 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 wonderful and blissful. During Roman times 25BC a man called Apicius assembled a number of documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into starters, main course and desserts, a very modern way of dining. This early Roman chef recounts how the Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern chefs for example thyme, fennel and dill. In the fifteenth century, the Crusaders brought back many new foods and herbs from the holy land, including parsley, basil and rosemary. These new culinary innovations led to an increase in books on cooking, the majority of which are kept safe in private cookery archives. During the succeeding few centuries, the powerful families of Wesstern Europe tried to serve the most extravagent meals, and consequentially the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing recipes common in their social group. By the arrival of the 1900s, recipe publications were increasing in popularity mostly as a result of better eduction, people having more spare time and being a little richer. |
We hope you enjoy this Eggplant_Swiss Cheese Casserole recipe.
