Eggplant Souffle
Ingredients
3 C. diced eggplant
1/2 tsp. salt
4 oz. shredded low fat process American cheese
1 C. skim milk
1 Tbsp. reduced calorie margarine
1/8 tsp. hot sauce
dash of pepper
3 eggs, lightly beaten
vegetable cooking spray
Cooking 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)