Baked Eggplant

1 eggplant, sliced

1 onion, sliced

1 oz cheddar cheese; shredded

2 tablespoon condensed tomato soup

1 teaspoon dry bread crumbs

1/4 teaspoon thyme

1/4 teaspoon salt

dash 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 350 degrees 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