Eggplant Souffle - cooking recipe

Ingredients

1 large eggplant
2 eggs, beaten
1/2 c. light cream
1/2 c. bread crumbs
1/2 onion, chopped
1/2 tsp. nutmeg
salt and pepper to taste
3/4 c. shredded Cheddar cheese
1/4 c. butter, melted
3/4 c. cracker crumbs

Preparation

Peel
eggplant
and
cut into 1/2 inch slices.
Cook in boiling
water 15 minutes, until tender.
Drain well and mash. Add eggs, cream, bread crumbs, onion, salt, pepper and cheese. Blend well.
Pour
into
greased
1 1/2 quart casserole dish. Combine butter
and
cracker
crumbs.
Sprinkle
over
top of casserole. Bake
at
350\u00b0 for 30 minutes.
Makes 3 to 4 servings.