Eggplant and Cheese Puff

2 c. eggplant, peeled and diced
1 c. garbanzo beans, drained
1/3 c. chopped onion
1 tbsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. butter
1/2 c. flour
1/2 c. skim milk
2 eggs, slightly beaten
1/4 c. Cheddar cheese, shredded
1 med. tomato, unpeeled

Coat a large non-stick skillet with cooking spray; place over medium heat until hot. Add eggplant, beans, and onion; saute 5 minutes or until onion is tender, stirring frequently. Stir in chili powder, salt, and pepper; remove from heat, and set aside.

Coat a 9-inch pie plate with cooking spray; add butter. Bake at 475 degrees for 1 minute or just until butter melts. Combine flour, milk, and eggs in a medium bowl; stir well using a wire whisk. Pour mixture into pie plate; do not stir. Bake at 475 degrees for 12 minutes or until golden.

Spoon eggplant mixture into pancake; bake an additional 2 minutes. Remove from oven; sprinkle with cheese, and let stand 3 minutes until cheese melts. Top with tomato wedges; serve immediately. 277 calories per serving. Serves 2 to 3.