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Baked Eggplant

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Yield: 1 servings

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;

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 OBrion and her Meal-Master

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Comments

Baked Eggplant<br /> Yield: 1 servings<br /> <br /> 1 sl Eggplant; 1 ts Dry bread crumbs;<br /> 1 sl Onion; 1/4 ts Thyme;<br /> 1 oz Cheddar cheese; shredded 1/4 ts Salt;<br /> 2 tb Condensed tomato soup; ds Pepper;<br /> <br /> Cook eggplant and onion in small amount of water until, tender. Drain;<br /> reserve liquid. Place eggplant and onion in small baking dish. Top<br /> with cheese. Blend condesnsed soup, 1 Tb of eggplant liquid, bread<br /> crumbs, thyme, salt, and pepper. Pour over eggplant; cover. Bake at<br /> 350f for 30 minutes.<br /> Microwave: Uncover. Cook on high for 5 minutes. Turn after 2<br /> minutes. Food Exchange per serving: 1 MEAT EXCHANGE + 1 VEGETABLE<br /> EXCHANGE CAL: 161<br /> <br /> Source: The Complete Diabetic Cookbook by Mary Jane Finsand<br /> Brought to you and yours via Nancy OBrion and her Meal-Master<br /> <br />
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