Garden Egg Souffle Recipe


Main Ingredient


 Butter2 Tablespoon
 Flour2 Tablespoon
 Milk1 Cup (16 tbs)
 Eggplant1 Small, cooked and mashed
 Catsup2 Tablespoon
 Minced onion1 Tablespoon
 Black pepper1⁄2 Teaspoon
 Salt1 1⁄2 Teaspoon
 Cayenne pepper1 Dash
 Grated sharp cheddar cheese1 Cup (16 tbs)
 Soft bread crumbs3⁄4 Cup (12 tbs)
 Eggs2 , separated

Nutrition Facts

Serving size

Calories 221 Calories from Fat 111

% Daily Value*

Total Fat 13 g20.5%

Saturated Fat 7.2 g35.9%

Trans Fat 0 g

Cholesterol 104.9 mg35%

Sodium 738.5 mg30.8%

Total Carbohydrates 16 g5.4%

Dietary Fiber 2.4 g9.6%

Sugars 4.9 g

Protein 10 g19.4%

Vitamin A 10.6% Vitamin C 3.6%

Calcium 20.3% Iron 5.9%

*Based on a 2000 Calorie diet


Melt butter in large saucepan.
Blend in flour; add milk gradually.
Cook, stirring, until mixture thickens and comes to a boil.
Add eggplant, catsup, onion, seasonings, cheese, crumbs, and beaten egg yolks.
Stir until cheese is melted; remove from heat; beat egg whites until stiff.
Fold into cheese mixture.
Turn into greased 1 1/2-quart baking dish.
Bake at 325° for 1 hour.