Baked Eggplant from Healthy Diabetic Recipes

Baked Eggplant Recipe

Recipe Ingredients:

1 slice Eggplant
1 slice Onion
1 oz Cheddar cheese, shredded
2 tbsp Condensed tomato soup
1 tsp Dry bread crumbs
1/4 tsp Thyme
1/4 tsp Salt
dash Pepper

Recipe Instructions:

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

Servings: 1

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

~ Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

 

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