Eggplant souffle'
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | cups | Diced eggplant |
½ | teaspoon | Salt |
4 | ounces | Shredded low-fat process American cheese |
1 | cup | Skim milk |
1 | tablespoon | Reduced-calorie margarine |
⅛ | teaspoon | Hot sauce |
Dash of pepper | ||
3 | Eggs, lightly beaten | |
Vegetable cooking spray |
Directions
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 ½ 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@...> On SUN, 19 NOV 1995 234142 -0500 (EST)
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