Parmesan And Eggplant Soufflé Recipe

Name: Parmesan And Eggplant Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 4 cups (1-inch) cubed eggplant (about 1 pound); 1 cup chopped red bell pepper (about 1 medium); 1/2 cup chopped red onion; 1/2 teaspoon salt, divided; 1.1 ounces all-purpose flour (about 1/4 cup); 2 cups fat-free milk; 5 tablespoons grated fresh Parmigiano-Reggiano cheese, divided; 1/8 teaspoon ground red pepper; 4 large eggs; 3 large egg whites; 1 tablespoon chopped fresh oregano; Chopped fresh parsley (optional)

Servings: persons

Cooking spray
4 cups (1-inch) cubed eggplant (about 1 pound)
1 cup chopped red bell pepper (about 1 medium)
1/2 cup chopped red onion
1/2 teaspoon salt, divided
1.1 ounces all-purpose flour (about 1/4 cup)
2 cups fat-free milk
5 tablespoons grated fresh Parmigiano-Reggiano cheese, divided
1/8 teaspoon ground red pepper
4 large eggs
3 large egg whites
1 tablespoon chopped fresh oregano
Chopped fresh parsley (optional)

1
Preheat oven to 350u00b0.
2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggplant, bell pepper, and onion; saute 5 minutes or until tender. Stir in 1/4 teaspoon salt; saute 5 minutes. Set aside.
3
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; add milk, stirring with a whisk. Bring to a boil over medium heat, and cook milk mixture for 1 minute or until thick, stirring constantly. Add 3 tablespoons cheese, stirring until cheese melts. Remove from heat; stir in remaining 1/4 teaspoon salt and ground red pepper. Let stand for 15 minutes.
4
Combine eggs and egg whites in a medium bowl, stirring with a whisk. Stir in oregano. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Fold in eggplant mixture; pour into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with the remaining 2 tablespoons cheese. Bake at 350u00b0 for 30 minutes or until puffy and set. Garnish with parsley, if desired. Serve immediately.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: Cooking spray, 4 cups (1-inch) cubed eggplant (about 1 pound), 1 cup chopped red bell pepper (about 1 medium), 1/2 cup chopped red onion, and more.

Yes, Parmesan And Eggplant Soufflé 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.

That's it — enjoy your meal!

Parmesan And Eggplant Soufflé

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions