Title: Baked eggplant
 Categories: Diabetic, Vegetables, Side dish, Cheese
      Yield: 1 Servings
 
      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