You are here

Garden Egg Souffle

Whats.Cooking's picture
Ingredients
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Eggplant 1 Small, cooked and mashed
  Catsup 2 Tablespoon
  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
Directions

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 325° for 1 hour.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Poultry
Servings: 
6

Rate It

Your rating: None
4.27143
Average: 4.3 (14 votes)