Eggplant Casserole

Ingredients:

• 1 large eggplant, peeled and cubed
• 1 small onion chopped
• salt and pepper to taste
• 4 tablespoons unsalted butter
• 4 tablespoons flour
• 1 1/4 cups 1% milk
• 1 green pepper, chopped
• 3/4 cup grated sharp cheddar cheese
• 4 tablespoons 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