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Eggplant Casserole

 

Ingredients:
  • 1 large eggplant, peeled and cubed
  • 1 small onion chopped
  • salt and pepper to taste
  • 4 Tbsp unsalted butter
  • 4 Tbsp flour
  • 1 1/4 c 1% milk
  • 1 green pepper, chopped
  • 3/4 c grated sharp cheddar cheese
  • 4 Tbsp chili sauce
  • 2 egg yolks
  • 2 egg whites
Directions:
  1. Cook eggplant in boiling water with onion, salt, and pepper until tender. Drain.
  2. Melt butter in in a saucepan over low heat. Add flour; blend well. Add milk gradually, stirring, until blended.
  3. Continue cooking over low heat, stirring, until thickened.
  4. In a bowl, combine sauce, chopped onion, chopped pepper, cheese, slightly beaten egg yolks, chili sauce and drained eggplant.
  5. Fold in stiffly beaten egg whites.
  6. Bake 40 minutes at 350°. 
 
Per Serving: Serves 6    Calories: 238   Fat: 16g   Carbohydrate: 14g (Dietary Fiber: 1g  Sugars:  6g)   Protein: 10g   Cholesterol: 111mg   Sodium: 351mg

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