Name: Eggplant Souffle'
Ingredients: 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

Jesus came to a growing understanding of his Messianic calling by reading the Scriptures. He had to learn the Bible just as we must. Of course, He is the greatest theologian who has ever lived. His reading of the Bible would have been free from the problems that beset Christians who wrongly interpret passages and bring their own sinful dispositions to the text. Nevertheless, we must not imagine that Christ had all of the answers as a baby and merely waited to begin His ministry at the age of thirty without putting in hard yet delightful work on a daily basis in obedience to His Father’s will. As Christopher Wright notes, the Old Testament enabled Jesus to understand Himself. The answer to His self-identity came from the Bible, 'the Hebrew scriptures in which he found a rich tapestry of figures, historical persons, prophetic pictures and symbols of worship. And in this tapestry, where others saw only a fragmented collection of various figures and hopes, Jesus saw His own face. His Hebrew Bible provided the shape of His own identity.' …He had to study to know what to do. While He was never ignorant of what He needed to know at any stage of His life, He nevertheless was required to learn (Mark Jones).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy, Eggs	American	Vegetables, Cheese/eggs, Diabetic	8	Servings

INGREDIENTS

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

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 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"
<LISA_POOH@DELPHI.COM>  On   SUN, 19 NOV 1995 234142 -0500 (EST)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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