| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Diabetic, Vegetables, Side dishes, Cheese | 1 | Servings | |
INGREDIENTS
| 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; |
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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