Baked eggplant

Yield: 1 servings

Measure Ingredient
1 slice Eggplant;
1 slice Onion;
1 ounce Cheddar cheese; shredded
2 tablespoons Condensed tomato soup;
1 teaspoon Dry bread crumbs;
¼ teaspoon Thyme;
¼ teaspoon Salt;
dash Pepper;

Cook eggplant and onion in small amount of water until, tender. Drain; reserve liquid. Place eggplant and onion in small baking dish. Top with cheese. Blend condesnsed soup, 1 Tb of eggplant liquid, bread crumbs, thyme, salt, and pepper. Pour over eggplant; cover. Bake at 350f for 30 minutes. Microwave: Uncover. Cook on high for 5 minutes.

Turn after 2 minutes. Food Exchange per serving: 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 161

Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master

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