Eggplant Souffle

Name: Eggplant Souffle
Ingredients: 1 eggplant (about 2 c. after cooked); 4 Tbsp. oleo; 1 c. milk; 1 tsp. catsup; 2 eggs, separated; 2 tsp. flour; 1 c. grated cheese; 3/4 c. cracker crumbs (saltines or Ritz); 1/2 c. chopped onion; 1 tsp. salt; pepper to taste

11 ingredients

6 steps

Ingredients

1 eggplant (about 2 c. after cooked)
4 Tbsp. oleo
1 c. milk
1 tsp. catsup
2 eggs, separated
2 tsp. flour
1 c. grated cheese
3/4 c. cracker crumbs (saltines or Ritz)
1/2 c. chopped onion
1 tsp. salt
pepper to taste

Directions

1

Peel and dice eggplant.
2

Cook until tender; drain and mash. Add melted oleo, milk, catsup, beaten egg yolks, salt and pepper and stir.
3

Add flour to cracker crumbs and mix.
4

Add onion, cheese and crumbs.
5

Beat egg whites until fluffy and stir in mixture. Bake at 350° for about 40 minutes or until brown.
6

Squash may be substituted for the eggplant.