Eggplant Souffle

8 ingredients
6 steps

Ingredients

  • 1 eggplant
  • 1/2 c. mushroom soup
  • 3/4 c. soft bread crumbs
  • 1/2 c. shredded Cheddar cheese
  • 2 tsp. grated onion
  • 1 Tbsp. catsup
  • 1 tsp. salt
  • 2 eggs, separated

Directions

  1. 1
    Peel, cook and mash eggplant.
  2. 2
    Combine eggplant, soup, cheese, bread crumbs, onion, catsup, salt and egg yolks; mix well.
  3. 3
    Beat egg whites until stiff, but not dry.
  4. 4
    Fold into eggplant mixture. Pour in greased 2-quart dish.
  5. 5
    Bake at 375° for 45 minutes or until a knife inserted in center comes out clean.
  6. 6
    Serves 6 to 8.

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