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

  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.