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Title: Baked Eggplant
Categories: Diabetic Vegetable Side Cheese
Yield: 1 Servings
| 1 | sl | Eggplant; |
| 1 | sl | Onion; |
| 1 | oz | Cheddar cheese; shredded |
| 2 | tb | Condensed tomato soup; |
| 1 | ts | Dry bread crumbs; |
| 1/4 | ts | Thyme; |
| 1/4 | ts | Salt; |
| ds | 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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