Eggplant Souffle

Name: Eggplant Souffle
Ingredients: 1 eggplant (1 to 1 1/2 lb.); 2 c. cold water; 1/2 c. nonfat dry milk; 2 eggs, well beaten; 1 tsp. salt; 1/2 tsp. pepper; 1 c. Ritz cracker crumbs; 2 Tbsp. light margarine; 1 1/2 tsp. dried minced onions; 1/3 lb. grated cheese

10 ingredients

5 steps

Ingredients

1 eggplant (1 to 1 1/2 lb.)
2 c. cold water
1/2 c. nonfat dry milk
2 eggs, well beaten
1 tsp. salt
1/2 tsp. pepper
1 c. Ritz cracker crumbs
2 Tbsp. light margarine
1 1/2 tsp. dried minced onions
1/3 lb. grated cheese

Directions

1

Peel and cut eggplant into 1/2-inch cubes.
2

Cook in water over medium heat for about 15 minutes.
3

Drain and reserve 1 1/2 cups of the liquid.
4

Add dry milk, eggs, salt and pepper.
5

Top with Ritz cracker crumbs, onion, reserved liquid, cheese and margarine. Pour into a 1 1/2 to 2-quart casserole dish.