EGGPLANT SOUFFLE' Yield: 8 servings
3 c Diced eggplant
1/2 ts Salt
4 oz Shredded low-fat process-American cheese
1 c Skim milk
1 tb Reduced-calorie margarine
1/8 ts Hot sauce
Dash of pepper
3 Eggs, lightly beaten
Vegetable cooking spray
Place eggplant in a saucepan with water to cover.
Add salt, and cook 8 to 10 minutes or until tender.
Drain and cool.
Add cheese and next 5 ingredients.
Place mixture in a 2-quart casserole coated with cooking spray. Bake at 350 degrees for 30 minutes; serve immediately. Yield: 8 servings.
Nutritional information per 1/2 cup serving:
calories - 88, protein - 7 gm., fat - 5 gm., carbohydrates - 5 gm., cholesterol - 78 mg., sodium -395 mg., fiber - 1 gm. Diabetic Food Exchanges:
Vegetable - 1, Medium-Fat Meat ~ 1.