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.
Provided by Diana Pate
Categories Vegetables
Time 2h
Number Of Ingredients 11
Steps:
- 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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Nomcebo Fundama
[email protected]I'm not a fan of eggplant, so I wasn't sure if I would like this souffle. But I was pleasantly surprised! It was actually very good.
Muneer Lali
[email protected]This recipe is missing some important steps. It doesn't say how to prepare the eggplant or how to make the cheese sauce.
Shanta suraiya
[email protected]I'm not sure what I did wrong, but my souffle didn't turn out right. It was flat and dense.
MD Rubel Hossain
[email protected]This souffle is a bit time-consuming to make, but it's worth the effort. It's so delicious!
Zain Akhtar
[email protected]I've made this souffle several times and it always turns out perfect. It's a keeper!
Charnell De Waal
[email protected]This souffle is perfect for a special occasion. It's elegant and delicious.
Itx rehan
[email protected]I made this souffle for a potluck and it was a huge success. Everyone loved it!
GAMING Atik
[email protected]This souffle is a great way to sneak some extra vegetables into your diet. My kids loved it!
Nabin panday official
[email protected]I've never been a big fan of eggplant, but this souffle changed my mind. It was so delicious and flavorful, I couldn't get enough. I'll definitely be making this again.
David Pierce
[email protected]This souffle was so easy to make, even for a beginner like me. I was worried it would be too complicated, but the instructions were clear and easy to follow. It turned out perfectly!
Thato Komape
[email protected]I love how versatile this recipe is. I've made it with different types of cheese, vegetables, and herbs, and it always turns out great. It's a great way to use up leftover eggplant, too.
Sadek Tarshushi
[email protected]This eggplant souffle was a hit at our dinner party! It was light and fluffy, with a beautiful golden crust. The flavors were perfectly balanced, with the eggplant providing a subtle smokiness and the cheese adding a rich creaminess. Everyone went ba