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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Pre-heat oven to 350.

2Peel & Cube Eggplant. Sauté in butter & a little water until tender. (I use enough water to keep from sticking and let it cook out.)

3Mash eggplant & add onions.

4Beat eggs with milk, salt, pepper
& catsup, and then combine with eggplant & onions.

5Toss flour and bread crumbs with cheese and add to other ingredients.

6Pour in greased casserole, top with additional bread crumbs or French fried onions if desired.

7Bake @ 350 for 45 minutes or until set.

About this Recipe

Course/Dish: Vegetables