Eggplant Casserole - cooking recipe

Ingredients

1 eggplant, peeled and chopped
4 slices white bread, torn
1 (5 oz.) can evaporated milk
1 medium onion, chopped
2 cloves garlic, minced
1/4 c. butter or margarine, melted
2 large eggs, separated
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. grated Parmesan cheese

Preparation

Cook eggplant in boiling water to cover for 10 minutes or until tender; drain well.
Mash eggplant; set aside.
Combine bread and milk; let stand for 10 minutes.
Cook onion and garlic in butter in a large skillet over medium-high heat, stirring constantly until tender.
Add eggplant, egg yolks, salt and pepper.
Set aside.