Free Recipe Eggplant Souffle
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Eggplant Souffle Recipe
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
Eggplant Souffle Preparation
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) From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 8
How Do You Cook Eggplant Souffle?
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