Side Pannel
Eggplant Souffle'
Eggplant Souffle'
- Recipe Submitted by ADMIN on 09/26/2007
Category: Diabetic, Vegetables
Ingredients List
- 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
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.
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.
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