Eggplant Souffle Au Gratin - cooking recipe

Ingredients

1 large eggplant
2 beaten eggs
1/2 cup milk
1/2 cup dry breadcrumbs
1 cup shredded American cheese
1/4 cup melted butter
3/4 cup crushed Ritz cracker

Preparation

Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash.
Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste.
Blend well and put in a greased casserole dish.
Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese.
Bake at 350 degrees for 30 minutes.