Baked Eggplant Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 slice: Eggplant,
1 slice: Onion,
1 ounce: Cheddar cheese, shredded
2 tbsp: Condensed tomato soup,
1 tsp: Dry bread crumbs,
1/4 tsp: Thyme,
1/4 tsp: Salt,
ds Pepper,
Directions:
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 OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp