Eggplant Souffle

Directions

1. 1
   Peel and boil in salted water eggplant until tender, about 15 to 20 minutes.
2. 2
   Cut up and drain well.
3. 3
   Add eggs, 3 slices of dry bread crumbs, milk and 1/4 stick butter or margarine.
4. 4
   Add salt and pepper to taste and 4 ounces grated sharp Cheddar cheese.
5. 5
   Mix well and pour into baking dish.
6. 6
   Top with another 4 ounces grated cheese and 4 slices day old bread crumbs rolled in 1/4 stick butter or margarine (melted).
7. 7
   Bake about 30 minutes in 375° oven.