Eggplant Casserole(Wonderful!)

• 1 medium-large eggplant, peeled and diced
• 1 tsp. salt
• 1 (6 oz.) box Kellogg's stuffing mix croutons
• 1 medium onion, chopped
• 1/3 c. Weight Watchers fat-free Parmesan cheese
• 2 tsp. Molly McButter
• 3/4 c. chicken broth, defatted
• 1/2 c. Healthy Choice liquid egg product
• salt and black pepper to taste

1. Preheat oven to 350u0b0.
2. Cover peeled and diced eggplant with water; add 1 teaspoon salt and simmer over low heat until tender, 10 to 15 minutes.
3. Drain and set aside to cool.
4. Combine eggplant with remaining ingredients and mix.
5. Pour into square or round baking dish sprayed with nonstick cooking spray and bake at 350u0b0 for 45 to 50 minutes.
6. Recipe makes 6 servings.
7. Ultra low-fat.

eggplant, salt, croutons, onion, weight watchers, mcbutter, chicken broth, healthy choice liquid egg, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=778258 (may not work)