Eggplant Souffle - cooking recipe

Ingredients

1 large or 2 small eggplants
2 eggs
7 slices dry bread crumbs
1/2 c. milk
1/2 stick butter or margarine
8 oz. grated sharp Cheddar cheese

Preparation

Peel and boil in salted water eggplant until tender, about 15 to 20 minutes.
Cut up and drain well.
Add eggs, 3 slices of dry bread crumbs, milk and 1/4 stick butter or margarine.
Add salt and pepper to taste and 4 ounces grated sharp Cheddar cheese.
Mix well and pour into baking dish.
Top with another 4 ounces grated cheese and 4 slices day old bread crumbs rolled in 1/4 stick butter or margarine (melted).
Bake about 30 minutes in 375\u00b0 oven.