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2 Tbsp butter
1 med onion, finely chopped
1 med stalk celery, diced
2 cloves garlic, minced
1 Tbsp unbleached white Flour
2 Tbsp minced fresh parsley
1 Tbsp minced fresh basil
1/2 Tbsp dried thyme
1/2 cup whole or low-fat milk
1 Lg eggplant, peeled & diced
1/2 cup fresh, soft bread crumbs
1 cup grated white cheese firmly packed grated mild white cheese of your choice
3 Eggs, separated, room temp
1 dash cayenne pepper
Preheat oven to 350 deg F. In a large skillet, heat butter till
it foams. Add the onion, celery, and garlic and saute over low
heat until the onion is translucent. Sprinkle in the flour, stirring
until well blended. Add the herbs and saute, stirring until the
mixture just begins to brown. Add the milk and the diced eggplant
(about 1 1/2 lbs). Cover and cook over low heat, stirring occasionally,
until the eggplant is quite tender. Add a bit of water from time
to time if necessary, just enough to keep the bottom of the skillet
moist. Remove from the heat.
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CREOLE EGGPLANT SOUFFLE