Eggplant Souffle - cooking recipe

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

Preparation

Peel and cut eggplant into 1/2-inch cubes.
Cook in water over medium heat for about 15 minutes.
Drain and reserve 1 1/2 cups of the liquid.
Add dry milk, eggs, salt and pepper.
Top with Ritz cracker crumbs, onion, reserved liquid, cheese and margarine. Pour into a 1 1/2 to 2-quart casserole dish.