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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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