Amount
Ingredient
Preparation



1
slice
eggplant





1
slice
onion





1
ounce
cheddar cheese

shredded



2
tablespoons
soup, tomato

condensed



1
teaspoon
bread crumbs





1/4
teaspoon
thyme leaves





1/4
teaspoon
salt





1
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 condesnsed soup, 1 Tb of eggplant liquid, bread
crumbs, thyme, salt, and pepper.  Pour over eggplant; cover. 
Bake at 35f for 3 minutes.