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Eggplant Souffle (D, TNT)
Source: A newspaper many years ago
Serves: 8 to 10 appetizer portions, 4-6 main course

1 large eggplant
2 tbsp. butter
2 tbsp. flour
1 cup milk
2 eggs
Freshly ground pepper, to taste
1/2 cup American cheese, grated

Peel and cut eggplant into chunks. Place in large saucepan with salted water to cover. Bring to boil and cook over medium heat until tender.

Drain well, place in a large bowl and mash.

In a small saucepan, melt butter. Blend in flour and cook 1 minute.

Meanwhile, in a medium-size bowl, beat together milk and egg yolks. Add milk mixture to butter mixture and cook over low heat, stirring constantly until thick. Stir this mixture into mashed eggplant. Season with salt and pepper.

Beat egg whites until stiff but not dry, then fold into eggplant mixture. Pour into greased 1-1/2 quart casserole and bake at 350°F until firm, approximately 45 minutes. Sprinkle cheese over top and return to oven to melt cheese. Serve hot.

Posted by Kathi Sandler

Nutritional Info Per Serving: N/A