Mexican Cuisine and Good Ole Southern Cooking Recipes plus Cajun and Creole

Baked Eggplant

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1 slice eggplant
1 slice onion
1 oz cheddar cheese; shredded
2 tablespoon condensed tomato soup
1 teaspoon dry bread crumbs
1/4 teaspoon thyme
1/4 teaspoon salt
1 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

Yield: 1 servings

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