Eggplant Souffle

Ingredients

• 1 eggplant 1 to 1 12 lb
• 2 c cold water
• 12 c nonfat dry milk
• 2 eggs well beaten
• 1 tsp salt
• 12 tsp pepper
• 1 c Ritz cracker crumbs
• 2 Tbsp light margarine
• 1 12 tsp dried minced onions
• 13 lb grated cheese

Directions

1. Peel and cut eggplant into 12-inch cubes
2. Cook in water over medium heat for about 15 minutes
3. Drain and reserve 1 12 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 12 to 2-quart casserole dish