Eggplant Souffle

2 quart casserole dish, buttered
1 medium eggplant, peeled and cubed
juice of 1 fresh lemon
2 or more tablespoons table salt
ice
1/2 to 3/4 cups fresh unseasoned bread crumbs
2 tablespoons butter, melted
1/2 cup sweet milk or half and half
2 rounded tablespoons granulated sugar to cut any bitterness
1 teaspoon table salt
2 or 3 large fresh eggs, beaten lightly
6 ounces grated sharp cheddar cheese
paprika

Pick a shiny young eggplant. Peel it and cut it into cubes. Immediately place it in a mixing bowl and toss it with the lemon juice to prevent darkening. Sprinkle heavily with the salt and cover it with ice. Place something heavy on it to weight it down in the bowl. Place it in the refrigerator for 20 to 30 minutes.

When it is ready, turn the oven on to 375F. Remove the eggplant from the refrigerator and drain the liquid off the eggplant and rinse it once with water. Drain it again, but don't press liquid out. Add the bread crumbs and butter and mix in. Add milk, sugar, salt, combining well. Finally add the beaten eggs, mixing well. Pour it into the prepared casserole dish and place it on a rack in the center of the oven.

Allow to bake about 40 minutes or until beginning to brown lightly on top. Toothpick should come out clean when stuck in the center. Sprinkle with the grated cheese and top with some paprika sprinkled on top. Return the casserole to the oven to allow the cheese to melt thoroughly.

Serve hot.



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