Eggplant Souffle - cooking recipe

Ingredients

1 eggplant, diced
1 teaspoon salt
3 eggs, slightly beaten
1 cup milk
1 cup grated cheese
salt and pepper to taste

Preparation

Cook diced eggplant in salted water until tender.
Drain and cool.
Combine with other ingredients.
Bake in casserole at 350 degrees for 30 minutes.
Serves 4-6.
Tastes like oysters.