1 slice eggplant
1 slice onion
1 oz cheddar cheese, shredded
2 Tbs condensed tomato soup
1 tsp dry bread crumbs
1/4 tsp thyme
1/4 tsp salt
1 dash black 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 condensed 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.
Source: The Complete Diabetic Cookbook by Mary Jane Finsand