- 1 eggplant (a decent size), peeled, cut into cubes
- 1 stick butter
- 4 eggs
- 1 1/2 c milk
- 1 1/2 c SHARP cheddar cheese, grated...has to be sharp
- 1/2 t salt and pepper
- 1 sleeve saltine crackers, crushed
- Parmesan cheese (the powdery kind in the canister)
In a sauce pan, add 1 c water to eggplant and bring to a boil. Reduce heat and cook for 10 min..or until eggplant is completely tender. Drain well. Mash eggplant in the saucepan with a masher. I leave some identifiable chunks. (DON'T EVER PUT THE EGGPLANT IN THE BLENDER...it grinds up the seeds and makes it bitter.) Add butter to eggplant in hot saucepan. Cover and let butter melt.
In a blender, or with an electric mixer, mix eggs, milk, salt and pepper. Blend until frothy.
In a bowl, combine egg mixture, eggplant and melted butter, 3/4 of the crushed crackers and cheese. Mix well. Pour into buttered souffle dish. Top with remaining cracker crumbs and sprinkle generously with Parmesan cheese. Place in hot oven for 45 -50 min...until brown on top, all 'poofed' up and butter sizzling out the sides. It's best when served immediately from oven.