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
fresh ground black pepper to taste

How to Make Eggplant Souffle


  • 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.

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About Eggplant Souffle

Course/Dish: Vegetables

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