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Eggplant Souffle

Ingredients
  Peeled eggplant 7 Medium, cubed
  Melted butter 2 Tablespoon
  Flour 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)
  Catsup 7 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cayenne pepper 1 Dash
  Eggs 2 , separated
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Party
Servings: 
6

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