Eggplant Souffle

Eggplant Souffle Recipe

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Diana Pate


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

How to Make Eggplant Souffle


  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.

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About Eggplant Souffle

Course/Dish: Vegetables

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