Diabetes Recipes

Eggplant Swiss Cheese Casserole

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Eggplant Swiss Cheese Casserole

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Nutrition Facts

Serving Size: 1 Piece(s)

Makes: 6 Serving(s)

Amount Per Serving

Calories: 385

Total Fat: 26g

Cholesterol: 72mg

Sodium: 497mg

Total Carbohyrdates: 17g

Protein: 4g

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Make this for: Dinner

Category: Vegetables

This Recipe Makes: 6 Serving(s)


Eggplant - or zucchini if you prefer - in a satisfying meatless casserole sesasoned with oregano and parsley. Swiss and Parmesan cheese complement.

What you'll need

  • 1/2 cup onion, chopped
  • 1 tbsp. vegetable oil
  • 1 can tomato paste (6 ounces)
  • 1 3/4 cup water
  • 2 tsp. dried oregano
  • 1/4 cup parsley leaves, freshly chopped or 2 tablespoons 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


  • Step 1
    Saute the onion in the oil in a saucepan until the onion is tender. Add the tomato paste, water, oregano, parsley and salt.
  • Step 2
    Simmer over low heat for 10 minutes. Cut the eggplant (or zucchini) into 1/4-inch-thick slices.
  • Step 3
    Arrange one layer of eggplant slices in the bottom of a lightly-oiled 9 x 13 inch baking pan. Pour on about 1/3 cup of the tomato sauce. Top with the Swiss cheese slices.
  • Step 4
    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.

Diabetic Exchanges

  • Starch: 1
  • Fat: 1
  • Meats & Meat Substitutes: 3