|Peeled eggplant||7 Medium, cubed|
|Melted butter||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Grated american cheese||1 Cup (16 tbs)|
|Chopped onion||2 Teaspoon|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Cayenne pepper||1 Dash|
|Eggs||2 , separated|
Cook eggplant in boiling salted water until tender; drain and mash.
Melt butter in skillet; stir in flour until smooth.
Add milk gradually, stirring.
Cook over low heat, stirring constantly, until thickened.
Combine cream sauce, eggplant, cheese, onion, bread crumbs, catsup, seasonings and beaten egg yolks.
Fold in stiffly beaten egg whites.
Turn into greased casserole.
Bake at 375 degrees for about 45 minutes or until firm in center.
Serve at once.