Eggplant Souffle

Name: Eggplant Souffle
Ingredients: 1 large eggplant; 2 eggs, beaten; 1/2 c. light cream; 1/2 c. bread crumbs; 1/2 onion, chopped; 1/2 tsp. nutmeg; salt and pepper to taste; 3/4 c. shredded Cheddar cheese; 1/4 c. butter, melted; 3/4 c. cracker crumbs

10 ingredients

20 steps

Ingredients

1 large eggplant
2 eggs, beaten
1/2 c. light cream
1/2 c. bread crumbs
1/2 onion, chopped
1/2 tsp. nutmeg
salt and pepper to taste
3/4 c. shredded Cheddar cheese
1/4 c. butter, melted
3/4 c. cracker crumbs

Directions

1

Peel
2

eggplant
3

and
4

cut into 1/2 inch slices.
5

Cook in boiling
6

water 15 minutes, until tender.
7

Drain well and mash. Add eggs, cream, bread crumbs, onion, salt, pepper and cheese. Blend well.
8

Pour
9

into
10

greased
11

1 1/2 quart casserole dish. Combine butter
12

and
13

cracker
14

crumbs.
15

Sprinkle
16

over
17

top of casserole. Bake
18

at
19

350° for 30 minutes.
20

Makes 3 to 4 servings.