Yield: 8 Servings
Measure | Ingredient |
---|---|
3 cups | Diced eggplant |
½ teaspoon | Salt |
4 ounces | Shredded low-fat process American cheese |
1 cup | Skim milk |
1 tablespoon | Reduced-calorie margarine |
⅛ teaspoon | Hot sauce |
\N \N | Dash of pepper |
3 \N | Eggs, lightly beaten |
\N \N | 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 ½ 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@...> On SUN, 19 NOV 1995 234142 -0500 (EST)