Eggplant Soufflé
Eggplant Soufflé is an moderately easy dinner. Made with 1 eggplant (1 to 1 1/2 lb.), 2 c. cold water, 1/2 c. nonfat dry milk, 2 eggs, well beaten and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
🔗 Recipe adapted from RecipeNLG-Full
👨🍳 Instructions
Peel and cut eggplant into 1/2-inch cubes.
Cook in water over medium heat for about 15 minutes.
Drain and reserve 1 1/2 cups of the liquid.
Add dry milk, eggs, salt and pepper.
Top with Ritz cracker crumbs, onion, reserved liquid, cheese and margarine. Pour into a 1 1/2 to 2-quart casserole dish.
🍷 Perfect Pairings
Complete your meal with these
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