Eggplant Souffle'

---------- Recipe via Meal-Master (tm) v8.02

Title: EGGPLANT SOUFFLE'
Categories: Vegetables, Cheese/eggs, Diabetic
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.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By "LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA" <LISA_POOH@DELPHI.COM> On SUN, 19
NOV 1995 234142 -0500 (EST)

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