EGGPLANT SOUFFLE
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love