Lois Murray'S Eggplant Souffle - cooking recipe

Ingredients

1 medium sized eggplant
2 Tbsp. butter
2 Tbsp. flour
1 c. milk
1/2 c. grated cheese
3/4 c. soft bread crumbs
2 tsp. finely grated onion
1 tsp. salt
1 Tbsp. tomato catsup
2 eggs

Preparation

Peel the eggplant; cut in small pieces and boil until tender. Melt butter; blend in dry flour and add milk slowly, stirring constantly.
When thick, add the other ingredients with the well-beaten yolks of the eggs.
Last, fold in the stiffly beaten egg whites, place in a greased baking dish and bake in a moderate oven about 30 minutes.
Serve immediately.