Eggplant (Aubergine) Casserole #2

This is based on the recipe submitted by KJ (#16246). I modified it to make it lower cal/fat/carb. It got a 'thumbs-up' from my daughter, who HATES eggplant. Enjoy!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 3  cups eggplants, cubed
• 1  onion, sliced
• 2  tablespoons olive oil
•  salt, to taste
•  pepper, to taste
• 8  ounces cheddar cheese, grated
• 1  cup nonfat milk
• 1  tablespoon TABASCO® brand Chipotle Pepper Sauce
• 1  cup  dry  textured vegetable protein (textured vegetable protein, available at ny health-foods store)
• 2  eggs, beaten

Directions

1. Preheat oven to 350 degrees.
2. Heat oil in large fry pan.
3. Saute eggplant and onions until soft.
4. While eggplant is cooking, grate cheese and assemble other ingredients.
5. When cooked, combine with remaining ingredients (mixing thoroughly) and transfer to casserole dish.
6. Bake until golden and bubbling (about 45 minutes).