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