---------- Recipe via Meal-Master (tm) v8.02

     Title: EGGPLANT SOUFFLÉ
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"
 <[email protected]>
 On SUN, 19 NOV 1995 234142 -0500 (EST)

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