Baked Eggplant (Syrian Origin)
INGREDIENTS:
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;
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