Eggplant Souffle

9 ingredients
5 steps

Ingredients

  • 1 large eggplant
  • dash of onion powder
  • dash of dill
  • 1/2 c. mushroom soup
  • 1/3 c. mayonnaise
  • 1 egg
  • 3/4 c. cracker crumbs
  • 1/4 stick butter or margarine, melted
  • 1 c. sharp grated cheese

Directions

  1. 1
    Peel eggplant and cook in boiling water 7 to 10 minutes. Drain and season with dash of onion powder and dill.
  2. 2
    Mix remaining ingredients with 1/3 cup cracker crumbs and combine with eggplant.
  3. 3
    Put in 2-quart greased casserole.
  4. 4
    Sprinkle remaining cracker crumbs on top and dot with butter and dash of paprika. Bake at 350° for 30 minutes or until bubbly.
  5. 5
    Serves 4 to 6.

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