Eggplant Souffle -

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Eggplant Souffle

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

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.

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