Eggplant Soufflé
Eggplant Soufflé is an moderately easy dinner. Made with 1 large or 2 small eggplants, 2 eggs, 7 slices dry bread crumbs, 1/2 c. milk and 1/2 stick butter or margarine, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
👨🍳 Instructions
Peel and boil in salted water eggplant until tender, about 15 to 20 minutes.
Cut up and drain well.
Add eggs, 3 slices of dry bread crumbs, milk and 1/4 stick butter or margarine.
Add salt and pepper to taste and 4 ounces grated sharp Cheddar cheese.
Mix well and pour into baking dish.
Top with another 4 ounces grated cheese and 4 slices day old bread crumbs rolled in 1/4 stick butter or margarine (melted).
Bake about 30 minutes in 375° oven.
🍷 Perfect Pairings
Complete your meal with these
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