Eggplant Or Zucchini Souffle

1. 1

   Preheat oven to 350u00b0.

2. 2

   Grease a 9-inch casserole dish.

3. 3

   Cut eggplant or zucchini into pieces and cook in boiling water until tender.

4. 4

   Drain well and mash slightly.

5. 5

   Make white sauce with butter, flour and milk.

6. 6

   When thick and smooth, add eggplant or zucchini, onion, catsup, cheese, crumbs and seasonings.

7. 7

   Beat egg yolks and stir into mixture.

8. 8

   Beat egg whites until stiff; fold into vegetable mixture.

9. 9

   Pour into casserole and bake for 45 minutes or until knife inserted in center comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.