Eggplant Souffle

1 to 1 1/4 lb. eggplant

2 c. cold water

1/2 c. nonfat dry milk solid

2 eggs, well beaten

1 tsp. salt

1/8 tsp. pepper

1 c. cracker crumbs

1/3 lb. grated, sharp Cheddar cheese

2 Tbsp. margarine

Peel and cut eggplant into 1/2 inch cubes. Cook in water over medium heat 15 minutes or until tender. Drain reserve 1 1/2 cups liquid. Add dry milk, eggs, salt, pepper, cracker crumbs, reserved liquid, cheese, and margarine. Pour into a 1 1/2 to 2 quart casserole. Bake in a 350° oven for 30 minutes. Serves 8. Freezes well.