eggplant souffle

Name: Eggplant Souffle
Prep time: 1 h
Cook time: 1 h
Yield: 10
Ingredients: 1 medium eggplant; 2 tablespoon(s) butter or margarine; 1 cup(s) sweet milk; 1/2 cup(s) grated cheese - i use mild chedder or hoop cheese; 2 tablespoon(s) flour; 3/4 cup(s) bread crumbs - i use italian seasoned; 1 medium onion - peeled & chopped; 1 tablespoon(s) catsup; 1 teaspoon(s) salt; 2 - eeggs; - fresh ground black pepper to taste

(1 rating)

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Recipe by

Diana Pate

@dmpate

Fitzgerald, GA

Every year, my husband plants a garden and, every year, he cuts back on eggplant but we always have an abundance. I can't find enough friends and neighbors to give the excess to so I have to invent new ways to fix it so we don't get tired of eating it.

(1 rating)

yield 10 -12

prep time 1 Hr

cook time 1 Hr

Ingredients For eggplant souffle

1 md

eggplant
2 Tbsp

butter or margarine
1 c

sweet milk
1/2 c

grated cheese - i use mild chedder or hoop cheese
2 Tbsp

flour
3/4 c

bread crumbs - i use italian seasoned
1 md

onion - peeled & chopped
1 Tbsp

catsup
1 tsp

salt
2

eeggs
fresh ground black pepper to taste

How To Make eggplant souffle

1
Pre-heat oven to 350.

2
Peel & Cube Eggplant. Sauté in butter & a little water until tender. (I use enough water to keep from sticking and let it cook out.)
3
Mash eggplant & add onions.
4
Beat eggs with milk, salt, pepper & catsup, and then combine with eggplant & onions.
5
Toss flour and bread crumbs with cheese and add to other ingredients.
6
Pour in greased casserole, top with additional bread crumbs or French fried onions if desired.
7
Bake @ 350 for 45 minutes or until set.
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eggplant souffle

Ingredients For eggplant souffle

How To Make eggplant souffle

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