Recipe - Eggplant Souffle

3 cup Diced eggplant
One half teaspoon Salt
4 ounce Shredded lowfat process
American cheese
1 cup Skim milk
1 tablespoon Reducedcalorie margarine
1/8 teaspoon 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 2quart casserole coated with cooking spray. Bake at
350 degrees for 30 minutes; serve immediately. Yield: 8 servings.

Nutritional information per One half 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, MediumFat Meat
~ 1.

FROM: The Complete StepbyStep Diabetic Cookbook, from Oxmoor House,
copyright 1995. ISBN: 0848714318. 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini