Eggplant Souffle Recipe

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Eggplant Souffle

Diana Pate

By
@dmpate

Every year, my husband plants a garden and, every year, he cuts back on eggplant but we always have an abundance. I can't find enough friends and neighbors to give the excess to so I have to invent new ways to fix it so we don't get tired of eating it.


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Comments:

Serves:

10-12

Prep:

1 Hr

Cook:

1 Hr

Ingredients

1 medium
eggplant
2 Tbsp
butter or margarine
1 c
sweet milk
1/2 c
grated cheese - i use mild chedder or hoop cheese
2 Tbsp
flour
3/4 c
bread crumbs - i use italian seasoned
1 medium
onion - peeled & chopped
1 Tbsp
catsup
1 tsp
salt
2
eeggs
fresh ground black pepper to taste

Directions Step-By-Step

1
Pre-heat oven to 350.
2
Peel & Cube Eggplant. Sauté in butter & a little water until tender. (I use enough water to keep from sticking and let it cook out.)
3
Mash eggplant & add onions.
4
Beat eggs with milk, salt, pepper
& catsup, and then combine with eggplant & onions.
5
Toss flour and bread crumbs with cheese and add to other ingredients.
6
Pour in greased casserole, top with additional bread crumbs or French fried onions if desired.
7
Bake @ 350 for 45 minutes or until set.

About this Recipe

Course/Dish: Vegetables