Eggplant Souffle - cooking recipe

Ingredients

1 eggplant (about 2 c. after cooked)
4 Tbsp. oleo
1 c. milk
1 tsp. catsup
2 eggs, separated
2 tsp. flour
1 c. grated cheese
3/4 c. cracker crumbs (saltines or Ritz)
1/2 c. chopped onion
1 tsp. salt
pepper to taste

Preparation

Peel and dice eggplant.
Cook until tender; drain and mash. Add melted oleo, milk, catsup, beaten egg yolks, salt and pepper and stir.
Add flour to cracker crumbs and mix.
Add onion, cheese and crumbs.
Beat egg whites until fluffy and stir in mixture. Bake at 350\u00b0 for about 40 minutes or until brown.
Squash may be substituted for the eggplant.