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Baked eggplant

Yield: 1 servings

Ingredients:

• 1 sl Eggplant; 1 ts Dry bread crumbs;
• 1 sl Onion; 1/4 ts Thyme;
• 1 oz Cheddar cheese; shredded 1/4 ts Salt;
• 2 tb Condensed tomato soup; ds Pepper;

Instructions:

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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