| 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" <[email protected]> On SUN, 19 NOV 1995 234142 -0500 (EST) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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