Baked Eggplant
Yield
1 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | slice |
eggplant
|
*
|
| 1 | slice |
onions
|
*
|
| 1 | ounce |
cheddar cheese
shredded |
|
| 2 | tablespoons |
tomato soup
condensed |
|
| 1 | teaspoon |
bread crumbs
|
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | slice |
eggplant
|
*
|
| 1 | slice |
onions
|
*
|
| 28.9 | ml/g |
cheddar cheese
shredded |
|
| 3E+1 | ml |
tomato soup
condensed |
|
| 5 | ml |
bread crumbs
|
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Directions
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.
