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  Recipe Home » Diabetic » EGGPLANT SOUFFLE
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  EGGPLANT SOUFFLE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 206
Ingredients:
3 C. diced eggplant
1/2 tsp. salt
4 oz. shredded low fat process American cheese
1 C. skim milk
1 Tbls. reduced calorie margarine
1/8 tsp. hot sauce
dash of pepper
3 eggs, lightly beaten
vegetable cooking spray
Instructions:
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 the next 5 ingredients. Place mixture in a 2-quart casserole coated with cooking spray. Bake at 350 degrees F. for 30 minutes. Serve immediately.
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