Eggplant Soufflé

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3 cups diced eggplant
1/2 teaspoon salt
4 ounces shredded  american cheese
1 cup skim milk
1 tablespoon margarine
1/8 teaspoon 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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