Eggplant Souffle Recipe

Name: Eggplant Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants; 1 large bay leaf; 1 Tbsp. butter; 1/2 c. milk; 1/8 tsp. pepper; 1 c. bread crumbs; 2 tsp. salt; 2 whole cloves; 2 eggs, slightly beaten; 1/2 tsp. salt; 1 c. grated cheese; 2 Tbsp. buttered bread crumbs

Servings: persons

2 large eggplants
1 large bay leaf
1 Tbsp. butter
1/2 c. milk
1/8 tsp. pepper
1 c. bread crumbs
2 tsp. salt
2 whole cloves
2 eggs, slightly beaten
1/2 tsp. salt
1 c. grated cheese
2 Tbsp. buttered bread crumbs

1
Peel and slice eggplants.
2
Cook in 2 quarts boiling water with salt, bay leaf and cloves for about 20 minutes or until tender. Drain and discard bay leaf and cloves.
3
Mash eggplants in bowl and add butter, eggs, milk, seasonings, grated cheese and unbuttered bread crumbs.
4
Stir well.
5
Place in greased baking dish.
6
Sprinkle top with buttered crumbs.
7
Bake in moderate oven (350u00b0 to 375u00b0) until firm and brown on top, 15 to 20 minutes.
8
Serve at once. Serves 6.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large eggplants, 1 large bay leaf, 1 Tbsp. butter, 1/2 c. milk, and more.

Yes, Eggplant Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggplant Souffle

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