Place in saucepan
with just enough water to cover and cook until soft
Drain and mash eggplant
Set aside
Make a light
thickening with butter and flour by melting butter in
small pan, then adding flour and stirring until golden
Add milk, cook and stir until you have a nice white
sauce.
Now add mashed eggplant, bread, onion, catsup, salt,
cheese, and egg yolks
Beat whites until they hold firm
peaks, then fold into first mixture
Turn into a well-
greased baking dish
Put dish into a pan of water and
bake at 375F
for 45 minutes-or until the souffle has
set (it shouldn't jiggle when you tap the side).
In making this or any other souffle choose a 1-1/2
quart round casserole dish and make a sort of lip
around it with a long piece of aluminum foil, folded over
lengthwise and fitted around the edge of the dish to
extend the sides up at least 2 inches
This will guide the
souffle in the right direction and makes any souffle pic-
ture-perfect
