eggplant souffle

Name: Eggplant Souffle
Prep time: 1 h
Cook time: 1 h
Yield: 10
Ingredients: 1 medium eggplant; 2 tablespoon(s) butter or margarine; 1 cup(s) sweet milk; 1/2 cup(s) grated cheese - i use mild chedder or hoop cheese; 2 tablespoon(s) flour; 3/4 cup(s) bread crumbs - i use italian seasoned; 1 medium onion - peeled & chopped; 1 tablespoon(s) catsup; 1 teaspoon(s) salt; 2 - eeggs; - fresh ground black pepper to taste

(1 RATING)

31 Pinches

Diana Pate

Fitzgerald, GA

Updated on Sep 5, 2011

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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prep time 1 Hr

cook time 1 Hr

method ---

yield 10-12 serving(s)

Ingredients

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

How To Make eggplant souffle

Step 1

Pre-heat oven to 350.

Step 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.)
Step 3

Mash eggplant & add onions.
Step 4

Beat eggs with milk, salt, pepper & catsup, and then combine with eggplant & onions.
Step 5

Toss flour and bread crumbs with cheese and add to other ingredients.
Step 6

Pour in greased casserole, top with additional bread crumbs or French fried onions if desired.
Step 7

Bake @ 350 for 45 minutes or until set.
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