Baked eggplant
1 servings
Ingredients
| Quantity | 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; | |
Directions
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