Ingredients Jump to Instructions ↓

  1. 1 sl Eggplant;

  2. 1 sl Onion;

  3. 1 oz Cheddar cheese; shredded

  4. 2 tb Condensed tomato soup;

  5. 1 ts Dry bread crumbs;

  6. 1/4 ts Thyme;

  7. 1/4 ts Salt; 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,

  8. 1 Tb of eggplant liquid, bread crumbs, thyme, salt, and pepper. Pour over eggplant; cover. Bake at

  9. 350f for 30 minutes.

Instructions Jump to Ingredients ↑

  1. 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


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