Eggplant Souffle - cooking recipe

Ingredients

1 large eggplant or small eggplants
2 eggs, beaten
1/2 c. milk
1/2 onion, chopped
salt and pepper to taste
3/4 c. shredded pasteurized processed American cheese
1/4 c. butter, melted
3/4 c. cracker crumbs

Preparation

Pare eggplant and cut into 1/2-inch slices.
Cook in boiling salted water about 15 minutes or until tender.
Drain well and mash.
Add eggs, milk, breadcrumbs, onion, salt, pepper and cheese.
Blend well.
Place in a greased 1 1/2-quart casserole. Combine butter and cracker crumbs.
Sprinkle over top.
Bake at 350\u00b0 for 30 minutes.
Yields 6 to 8 servings.