Creole Eggplant Souffle

Directions

Preheat oven to 350℉ (180℃).

In a large skillet, heat butter until it foams.

Add the onion, celery, and garlic and sauté over low heat until the onion is translucent.

Sprinkle in the flour, stirring until well blended.

Add the herbs and sauté, stirring until the mixture just begins to brown.

Add the milk and the diced eggplant (about 1½ lbs).

Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender.

Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist.

Remove from the heat.

Transfer the mixture to a mixing bowl.

Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks.

In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture.

Pour the mixture into a well-oiled 1½ quart baking casserole or souffle pan.

Bake for 40 to 45 minutes, or until puffed and golden brown.

Let the souffle sit for 5 minutes, then serve at once.