Eggplant Soufflé

I think I found this in a Long Island Junior League Cookbook of my mom’s. Worth trying!

1 medium eggplant
1 cup grated parmesan cheese
3 organic free range eggs
1 cup milk
2 tbs butter
2 tbs flour
1 tsp salt
1 tsp fresh ground pepper

2 quart casserole or (best choice) a soufflé dish.

Peel and slice eggplant and place in boiling water until tender.  Grease and flour pan.

In a good quality, small, thick sided pan (excellent heat distribution helps for a good roux), melt butter and flour and blend. Slowly stir in milk and stir vigorously till blended.  Bring to a boil, stirring until smooth and thick.  Remove from heat.

Add 1 cup grated parmesan cheese, salt and pepper. Cool for 5 minutes

Drain eggplant and mash.  Separate your eggs and blend the yolks to the cheese mixture and eggplant.  Beat three egg whites stiff and fold into eggplant mixture.  Pour into greased and floured pan and bake for about 30 minutes at 350 degrees F until golden brown.

If you have not made a soufflé before, do not fear.  The key is to gently fold in the egg whites.  Do not pound them into submission.  Leaving some evident frothy eggs whites not fully stirred in, is fine.  In fact, it is essential.  Stir in all the ingredients well, but you more or less layer the egg whites into the cheese-eggplant mixture. Do not over stir.