Instructions: 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 aubergine (or 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 cup of the tomato sauce.

Top with the Swiss cheese slices.

Add another layer of aubergine 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 aubergine. Sprinkle on the Parmesan Cheese. Bake in a 325-degree oven for about 25 minutes.

Serves 6

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