eggplant souffle
(1 rating)
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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 rating)
yield
10 -12
prep time
1 Hr
cook time
1 Hr
Ingredients For eggplant souffle
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1 mdeggplant
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2 Tbspbutter or margarine
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1 csweet milk
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1/2 cgrated cheese - i use mild chedder or hoop cheese
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2 Tbspflour
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3/4 cbread crumbs - i use italian seasoned
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1 mdonion - peeled & chopped
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1 Tbspcatsup
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1 tspsalt
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2eeggs
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fresh ground black pepper to taste
How To Make eggplant souffle
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1Pre-heat oven to 350.
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2Peel & Cube Eggplant. Sauté in butter & a little water until tender. (I use enough water to keep from sticking and let it cook out.)
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3Mash eggplant & add onions.
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4Beat eggs with milk, salt, pepper & catsup, and then combine with eggplant & onions.
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5Toss flour and bread crumbs with cheese and add to other ingredients.
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6Pour in greased casserole, top with additional bread crumbs or French fried onions if desired.
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7Bake @ 350 for 45 minutes or until set.
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