Eggplant Souffle Recipe

• 2 quart casserole dish, buttered
• 1 med eggplant, peeled and cubed
• 1 x juice of 1 fresh lemon
• 2 x or possibly more Tbsp table salt ice
• 3/4 c. fresh unseasoned bread crumbs
• 2 Tbsp. butter of SOFT margarine, melted
• 1/2 c. sweet lowfat milk or possibly Half & Half
• 2 x rounded Tbsp granulated sugar (to cut any bitterness)
• 1 tsp table salt
• 3 x (or possibly 2) large fresh Large eggs, beaten lightly
• 6 ounce grated Kraft Sharp Cheddar Cheese Paprika

Directions