Eggplant Souffle - cooking recipe

Ingredients

1 medium eggplant
2 Tbsp. butter
1 c. milk
3/4 c. soft breadcrumbs
1/2 c. grated extra-sharp Cheddar cheese
1 tsp. Worcestershire sauce
1 Tbsp. ketchup
2 Tbsp. flour
1/2 tsp. salt
2 eggs, separated
2 tsp. grated onion

Preparation

Peel eggplant, dice and cook until tender in boiling water. Drain and mash well.
Melt butter in saucepan; stir in flour and mix well.
Add milk and cook until thick.
Add eggplant and cheese and stir.
Add onion, breadcrumbs, ketchup, salt and egg yolks. Remove from stove.
Beat egg whites until stiff.
Fold egg whites into eggplant mixture.
Pour into greased souffle dish and set dish into a pan of hot water.
Bake at 400\u00b0 for 45 minutes.