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Ingredients
- 1 eggplant, peeled and chopped
- 4 slices white bread torn
- 1 (5 oz.) can evaporated milk
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/4 cup butter or margarine melted
- 1 large egg separated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Preparation
Step 1
Cook eggplant in boiling water covered 10 minutes or until tender, drain well. Mash eggplant, set aside. Combine bread and milk, let stand 10 minutes. Cook onion and garlic in butter in a large skillet over medium-high heat, stirring constantly, until tender. Add eggplant, egg yolks, salt and pepper Set aside. Beat egg whites at high speed with an electric mixer until stiff peaks form, fold into eggplant mixture. Pour into a well greased 1-1/2 quart baking dish, sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes or until set. Serve immediately.