---------- 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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