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Eggplant Souffle

Prep
Cook
Serves 6people
Ingredients
1
medium eggplant, peeled and diced
1/4
cup finely chopped onion
2
tbsp butter
1
(2 1/4 oz) envelope cheese sauce mix
2/3
cup milk
1
tbsp tomato paste
1
tsp dried basil crushed
1/2
tsp salt
1/8
tsp pepper
3
eggs separated
3/4
cup crushed cheese crackers (about 18)
Directions
1.
Cook eggplant, covered, in boiling salted water till very tender, 7 to 10 minutes. Drain and mash. Cook onion in butter till tender; blend in dry cheese sauce mix. Add milk, tomato paste, basil, salt and pepper. Cook and stir till bubbly. Remove from heat. Beat egg yolks till thick, slowly beat in sauce mixture. Stir in eggplant and cracker crumbs. Beat egg whites to stiff peaks; fold into eggplant mixture. Turn into ungreased 1 qt souffle dish. Bake in 350 degree oven for 45 to 50 minutes.
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