Eggplant Souffle' Recipe




Eggplant Souffle' Ingredients

3 cup diced eggplant
1/2 tsp salt
4 oz shredded low-fat process american c, heese
1 cup skim milk
1 tbsp reduced-calorie margarine
1/8 tsp hot sauce
1 dash of pepper
3 eggs, lightly beaten
1 vegetable cooking spray

A Recipe for
Eggplant Souffle'

 

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Eggplant Souffle'

The second day of a diet is always easier than the first. By the second day you're off it.

Jackie Gleason






Eggplant Souffle' 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 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)

Serves: 8

 

 

 

 

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Eggplant Souffle' Recipe from the Recipes-To-go.com Diabetic Recipe Cookbook

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