Eggplant Casserole (version VII)

1 large eggplant
1 teaspoon grated onion
1/8 teaspoon salt and pepper to taste
4 tablespoons butter
4 tablespoons flour
1-1/4 cups milk
1 green pepper, chopped
3/4 cup grated sharp cheese
2 eggs, separated, beaten separately
4 tablespoons chili sauce

Cook peeled, cubed eggplant in boiling water with onion, salt and pepper until tender. Drain. Melt butter in double boiler. Add flour; blend. Add milk gradually, stir until blended. If needed, add additional salt. Add chopped pepper, cheese and slightly beaten egg yolks, chili sauce and eggplant. Fold in stiffly beaten egg whites. Bake in buttered casserole 40 minutes at 350°.

Serves 6.



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