Eggplant Souffle

12 ingredients
8 steps

Ingredients

  • 2 large eggplants
  • 1 large bay leaf
  • 1 Tbsp. butter
  • 1/2 c. milk
  • 1/8 tsp. pepper
  • 1 c. bread crumbs
  • 2 tsp. salt
  • 2 whole cloves
  • 2 eggs, slightly beaten
  • 1/2 tsp. salt
  • 1 c. grated cheese
  • 2 Tbsp. buttered bread crumbs

Directions

  1. 1
    Peel and slice eggplants.
  2. 2
    Cook in 2 quarts boiling water with salt, bay leaf and cloves for about 20 minutes or until tender. Drain and discard bay leaf and cloves.
  3. 3
    Mash eggplants in bowl and add butter, eggs, milk, seasonings, grated cheese and unbuttered bread crumbs.
  4. 4
    Stir well.
  5. 5
    Place in greased baking dish.
  6. 6
    Sprinkle top with buttered crumbs.
  7. 7
    Bake in moderate oven (350° to 375°) until firm and brown on top, 15 to 20 minutes.
  8. 8
    Serve at once. Serves 6.

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