Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter 1/2 ts Dried Thyme
1 x Med Onion, finely chopped 1/2 c Whole or low-fat Milk
1 x Med stalk celery, diced 1 x Lg Eggplant , peeled diced
2 x Cloves Garlic, minced 1/2 c Fresh, soft bread crumbs
1 tb Unbleached white Flour 1 c Grated white cheese *
2 tb Minced fresh parsley 3 x Eggs, separated, room temp.
1 tb Minced fresh basil 1 ds Cayenne pepper

* firmly packed grated mild white cheese of your choice
Preheat oven to 350 deg F.
In a large skillet, heat butter till it foams. Add the onion, celery, and
garlic and saute over low heat until the onion is translucent. Sprinkle in
the flour, stirring until well blended. Add the herbs and saute, stirring
until the mixture just begins to brown. Add the milk and the diced
eggplant (about 1 1/2 lbs). Cover and cook over low heat, stirring
occasionally, until the eggplant is quite tender. Add a bit of water from
time to time if necessary, just enough to keep the bottom of the skillet
moist. Remove from the heat.
Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt
and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3
egg whites until they form stiff peaks, then fold them gently into the
eggplant mixture. Pour the mixture into a well-oiled 1 1/2 qt baking
casserole or souffle pan.
Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle
sit for 5 minutes, then serve at once. Serves 4-6.

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