Garden Egg Souffle
|Milk||1 Cup (16 tbs)|
|Eggplant||1 Small, cooked and mashed|
|Minced onion||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Cayenne pepper||1 Dash|
|Grated sharp cheddar cheese||1 Cup (16 tbs)|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Eggs||2 , separated|
Melt butter in large saucepan.
Blend in flour; add milk gradually.
Cook, stirring, until mixture thickens and comes to a boil.
Add eggplant, catsup, onion, seasonings, cheese, crumbs, and beaten egg yolks.
Stir until cheese is melted; remove from heat; beat egg whites until stiff.
Fold into cheese mixture.
Turn into greased 1 1/2-quart baking dish.
Bake at 325Â° for 1 hour.