Eggplant Souffle Recipe
Ingredients
1 large or 2 small eggplants
2 eggs, beaten
1/2 cup milk
1/2 cup bread crumbs
1/2 onion, chopped
Salt and pepper
3/4 cup shredded pasteurized process American cheese
1/4 cup butter, melted
3/4 cup cracker crumbs
Directions
Pare eggplant and cut into 1/2-inch slices; cook in boiling salted water about 15 minutes or until tender.
Drain well and mash.
Add eggs, milk, bread crumbs, onion, salt, pepper, and cheese; blend well.
Place in a greased 1 1/2 quart cas serole.
Combine butter and cracker crumbs; sprinkle over top.
Bake at 350° for 30 minutes
Drain well and mash.
Add eggs, milk, bread crumbs, onion, salt, pepper, and cheese; blend well.
Place in a greased 1 1/2 quart cas serole.
Combine butter and cracker crumbs; sprinkle over top.
Bake at 350° for 30 minutes
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