Eggplant Or Zucchini Souffle - cooking recipe

Ingredients

1 large eggplant or 6 to 7 zucchini
1/4 c. butter or margarine
1/4 c. flour
2 c. milk
1 tsp. onion, grated
2 Tbsp. catsup
2 c. Cheddar cheese, grated
1 1/2 c. soft bread crumbs
3 eggs, separated
salt to taste
pepper to taste
cayenne pepper to taste

Preparation

Preheat oven to 350\u00b0.
Grease a 9-inch casserole dish.
Cut eggplant or zucchini into pieces and cook in boiling water until tender.
Drain well and mash slightly.
Make white sauce with butter, flour and milk.
When thick and smooth, add eggplant or zucchini, onion, catsup, cheese, crumbs and seasonings.
Beat egg yolks and stir into mixture.
Beat egg whites until stiff; fold into vegetable mixture.
Pour into casserole and bake for 45 minutes or until knife inserted in center comes out clean.