Baked 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;

1 Tb of eggplant liquid, bread crumbs, thyme, salt, and pepper. Pour over eggplant; cover. Bake at

350f for 30 minutes.

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