Parmesan and Eggplant Souffle

Parmesan and Eggplant Souffle
Parmesan and Eggplant Souffle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cooking spray

  • 4

    cups (1-inch) cubed eggplant (about 1 pound)

  • 1

    cup chopped red bell pepper (about 1 medium)

  • 1/2

    cup chopped red onion

  • 1/2

    teaspoon salt, divided

  • 1.1

    ounces all-purpose flour (about 1/4 cup)

  • 2

    cups fat-free milk

  • 5

    tablespoons grated fresh Parmigiano-Reggiano cheese, divided

  • 1/8

    teaspoon ground red pepper

  • 4

    large eggs

  • 3

    large egg whites

  • 1

    tablespoon chopped fresh oregano

  • Chopped fresh parsley (optional)

Directions

1. Preheat oven to 350°. 2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggplant, bell pepper, and onion; sauté 5 minutes or until tender. Stir in 1/4 teaspoon salt; sauté 5 minutes. Set aside. 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium saucepan; add milk, stirring with a whisk. Bring to a boil over medium heat, and cook milk mixture for 1 minute or until thick, stirring constantly. Add 3 tablespoons cheese, stirring until cheese melts. Remove from heat; stir in remaining 1/4 teaspoon salt and ground red pepper. Let stand for 15 minutes. 4. Combine eggs and egg whites in a medium bowl, stirring with a whisk. Stir in oregano. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Fold in eggplant mixture; pour into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with the remaining 2 tablespoons cheese. Bake at 350° for 30 minutes or until puffy and set. Garnish with parsley, if desired. Serve immediately.

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