*  Exported from  MasterCook  *
                          Creole Eggplant Souffle
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Vegetables                       Side Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoon    Butter
                         Med stalk celery -- diced
    1      tablespoon    Unbleached white Flour
    1      tablespoon    Minced fresh basil
      1/2  cup           Whole or low-fat Milk
      1/2  cup           Fresh -- soft bread crumbs
                         Eggs, separated -- room temp.
                         Med Onion -- finely chopped
                         Cloves Garlic -- minced
    2      tablespoon    Minced fresh parsley
      1/2  teaspoon      Dried Thyme
                         Lg Eggplant  -- peeled & diced
    1      cup           Grated white cheese  *
    1      dash          Cayenne pepper
 *  firmly packed grated mild white cheese of your choice 
  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.
 Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and
pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3 egg whites
until they form stiff peaks, then fold them gently into the eggplant mixture.
Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan.
 Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle sit for
5 minutes, then serve at once. Serves 4-6.
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