Eggplant Soufflé

Eggplant Soufflé
Recipe Type: Casserole
This is Lauren Feldman’s family recipe for Eggplant Casserole. This was her grandmother’s recipe, her mom made it while she was growing up, and now it is a family favorite!
  • 1 large or 2 small eggplants
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup bread crumbs
  • 1/2 onion, chopped fine (though Lauren likes coarsely chopped)
  • Salt and pepper
  • 3/4 cup shredded cheese (Lauren uses cheddar)
  • 1/4 cup melted butter (or a bit less)
  • 3/4 cup cracker crumbs (Lauren uses bread crumbs here too)
  • Any seasonings you want to add (Lauren suggests oregano and basil)
  1. Pare eggplant. Boil in salted water – Drain. Mash. Add eggs, milk, bread, onion, salt, pepper, cheese – and then blend. Place into greased 1 1/2 quart pan. Combine butter and crumbs. Sprinkle on top. Bake at 350 for 30 minutes.
  2. Lauren typically adds 50% more ingredients, dishes the eggplant mixture into 2 pie pans, and eats one that night and the second one the next. It is a great ‘make ahead’ dish!