Baked Eggplant
- 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;
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
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
