Ingredients:
- 1 cup shredded cheese
- 1 medium eggplant
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 3/4 cup soft bread crumbs
- 1 tablespoon grated onion
- 2 eggs, separated
- 1 tablespoon ketchup
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Preparation:
Peel eggplant; cut in small pieces. Cook in a small amount of boiling salted water until tender. Drain and mash. Melt butter in a saucepan; stir in flour, salt, and pepper. Stir, cooking over low heat, until bubbly. Gradually add milk and cook, stirring constantly, until thickened. Add mashed eggplant, shredded cheese, bread crumbs, and seasonings.Beat egg yolks. Add to the eggplant mixture. Beat egg whites until stiff peaks form. Fold into eggplant mixture. Pour mixture into a 2-quart buttered baking dish. Bake at 325deg; for about 60 minutes, or until center is firm. Serves 4 to 6.
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