Eggplant Souffle - cooking recipe

Ingredients

1 eggplant
1/2 c. mushroom soup
3/4 c. soft bread crumbs
1/2 c. shredded Cheddar cheese
2 tsp. grated onion
1 Tbsp. catsup
1 tsp. salt
2 eggs, separated

Preparation

Peel, cook and mash eggplant.
Combine eggplant, soup, cheese, bread crumbs, onion, catsup, salt and egg yolks; mix well.
Beat egg whites until stiff, but not dry.
Fold into eggplant mixture. Pour in greased 2-quart dish.
Bake at 375\u00b0 for 45 minutes or until a knife inserted in center comes out clean.
Serves 6 to 8.